Simple Way to Make Award-winning Cauliflower soup with raspberry sauce and truffle oil 🤤

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really 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 favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have 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. Make ready 1 white part of leek
4. Take to taste Nutmeg
5. Get to taste Salt and pepper
6. Take 50 g Raspberry
7. Make ready to taste Balsamic sauce
8. Prepare to taste Honey
9. Get to taste Truffle oil for serving
10. Get 60 g Cashew (soaked in cold water for at least 4 hours)
11. Prepare 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’s going to wrap it up with this exceptional food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!