Recipe of Speedy Cauliflower soup with raspberry sauce and truffle oil 🤤

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Add cauliflower, cut into florets, and put hot water over it. The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving. Melt butter in a large cast-iron pot over medium heat.

Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:

1. Make ready 300 g cauliflower
2. Get 10 mushrooms
3. Take 1 white part of leek
4. Prepare to taste Nutmeg
5. Make ready to taste Salt and pepper
6. Take 50 g Raspberry
7. Make ready to taste Balsamic sauce
8. Get to taste Honey
9. Prepare to taste Truffle oil for serving
10. Make ready 60 g Cashew (soaked in cold water for at least 4 hours)
11. Take 1 tbsp Your favorite oil (could be olive and even butter)
12. Prepare to taste Pine nuts (for serving)

I served the cauliflower soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup. Return the soup to a clean pot and bring to a simmer. Taste and adjust seasoning with salt and pepper as needed. To serve: Ladle soup into bowls, drizzle with truffle oil, top with reserved cauliflower florets and sprinkle with chives.

Steps to make Cauliflower soup with raspberry sauce and truffle oil 🤤:

1. 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.
2. Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg.
3. 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.
4. For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend.
5. Toast pine nuts on the pan without oil.
6. Serve the soup with raspberry sauce, toasted pine nuts and a little bit of truffle oil.

Taste and adjust seasoning with salt and pepper as needed. To serve: Ladle soup into bowls, drizzle with truffle oil, top with reserved cauliflower florets and sprinkle with chives. Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Cover and cook until vegetables are soft, stirring. The addition of truffle oil is optional as some people are not so keen on the taste but those at PITP think it works well!

So that is going to wrap it up for this special food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!