Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something that I have loved my whole life. They’re nice and they look wonderful.
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. Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled.
To begin with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Get cauliflower
- Take mushrooms
- Prepare white part of leek
- Get Nutmeg
- Take Salt and pepper
- Take Raspberry
- Get Balsamic sauce
- Get Honey
- Make ready Truffle oil for serving
- Make ready Cashew (soaked in cold water for at least 4 hours)
- Get Your favorite oil (could be olive and even butter)
- Make ready Pine nuts (for serving)
Wild Mushroom and Truffle Dumplings with Truffle-Soy Dipping SauceJudy Joo. Watch how to make the best cauliflower soup in this short recipe video. Roasting the cauliflower gives it tons of flavor, and it's so easy to do! 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.
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.
Throw together this comforting and creamy cauliflower soup for lunch or a light supper. 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.
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