Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Truffled Cauliflower Soup: To take this soup from simple to sublime, add a dash or two of truffle salt or truffle oil to the soup when serving. Directions: In a large soup pot over medium heat, warm the olive oil. Ladle the soup into warmed individual bowls, drizzle each serving with a few drops of truffle oil and garnish with a pinch of chives.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Make ready 300 g cauliflower
- Prepare 10 mushrooms
- Prepare 1 white part of leek
- Get to taste Nutmeg
- Take to taste Salt and pepper
- Take 50 g Raspberry
- Make ready to taste Balsamic sauce
- Make ready to taste Honey
- Make ready to taste Truffle oil for serving
- Take 60 g Cashew (soaked in cold water for at least 4 hours)
- Make ready 1 tbsp Your favorite oil (could be olive and even butter)
- Prepare to taste Pine nuts (for serving)
To prevent cauliflower and other white-fleshed vegetables such as salsify and celeriac from turning brown before cooking, soak the cauliflower in milk and water with a dose of lemon juice. Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness. I served the cauliflower soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup. Puree soup in batches in processor.
Instructions to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- In a small pot heat oil and then sauté around 3 minutes leek cut into rings. Then add sliced mushrooms and sauté 3 more minutes.
- Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg.
- Put soup in blender and blend until smooth. Add cashews and blend again. Add your favorite oil and blend one last time. Put salt, pepper on your taste.
- For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend.
- Toast pine nuts on the pan without oil.
- Serve the soup with raspberry sauce, toasted pine nuts and a little bit of truffle oil.
Add cream and bring soup to simmer. Sprinkle with cheese shavings; drizzle with truffle oil. Recipe by Carolynn Angle of The Standard Tap in Philadelphia PA. I love cauliflower, but wanted to make something different and decided to make soup! This is a great Paleo recipe and Italian recipe to enjoy.
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