Steps to Make Perfect Cauliflower soup with raspberry sauce and truffle oil 🤤

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare 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.

Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I’ve loved my entire life.

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.

To begin with this recipe, we have to 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 that.

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

1. Get 300 g cauliflower
2. Take 10 mushrooms
3. Make ready 1 white part of leek
4. Get to taste Nutmeg
5. Make ready to taste Salt and pepper
6. Make ready 50 g Raspberry
7. Take to taste Balsamic sauce
8. Take 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. Make ready 1 tbsp Your favorite oil (could be olive and even butter)
12. Get 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’s going to wrap it up with this special food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!