Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness. Wild Mushroom and Truffle Dumplings with Truffle-Soy Dipping SauceJudy Joo. Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Prepare 300 g cauliflower
- Make ready 10 mushrooms
- Prepare 1 white part of leek
- Prepare to taste Nutmeg
- Prepare to taste Salt and pepper
- Make ready 50 g Raspberry
- Prepare to taste Balsamic sauce
- Make ready to taste Honey
- Prepare to taste Truffle oil for serving
- Get 60 g Cashew (soaked in cold water for at least 4 hours)
- Get 1 tbsp Your favorite oil (could be olive and even butter)
- Prepare to taste Pine nuts (for serving)
It's perfect topped with parsley and served with crusty bread. Add the garlic and cook for. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Serve with crusty bread and butter.
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.
Check the stock you use is gluten-free. 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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