Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites. For mine, I will 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. Watch how to make the best cauliflower soup in this short recipe video. Season to taste with salt and pepper then ladle into bowls.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Make ready 300 g cauliflower
- Take 10 mushrooms
- Prepare 1 white part of leek
- Prepare to taste Nutmeg
- Take to taste Salt and pepper
- Make ready 50 g Raspberry
- Prepare to taste Balsamic sauce
- Get to taste Honey
- Prepare to taste Truffle oil for serving
- Make ready 60 g Cashew (soaked in cold water for at least 4 hours)
- Get 1 tbsp Your favorite oil (could be olive and even butter)
- Get to taste Pine nuts (for serving)
Check the stock you use is gluten-free. Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled. 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. Directions: In a large soup pot over medium heat, warm the olive oil.
Steps 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.
Ladle the soup into warmed individual bowls, drizzle each serving with a few drops of truffle oil and garnish with a pinch of chives. Puree soup in batches in processor. 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.
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