Hey everyone, it’s John, welcome to our recipe page. 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 will make it a bit tasty. 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 well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first 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 🤤:
- Make ready 300 g cauliflower
- Make ready 10 mushrooms
- Take 1 white part of leek
- Prepare to taste Nutmeg
- Get to taste Salt and pepper
- Take 50 g Raspberry
- Take to taste Balsamic sauce
- Prepare to taste Honey
- Get 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)
- 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.
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.
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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