Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
I added rotisserie chicken when I went to reheat the next day was so good Was perfect for the cold rainy day it is!!! I used truffle salt to season it instead of regular salt. 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.
Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must 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 🤤:
- Make ready 300 g cauliflower
- Prepare 10 mushrooms
- Get 1 white part of leek
- Get to taste Nutmeg
- Make ready to taste Salt and pepper
- Get 50 g Raspberry
- Take to taste Balsamic sauce
- Get to taste Honey
- Make ready to taste Truffle oil for serving
- Take 60 g Cashew (soaked in cold water for at least 4 hours)
- Take 1 tbsp Your favorite oil (could be olive and even butter)
- Make ready to taste Pine nuts (for serving)
Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled. To prevent cauliflower and other white-fleshed vegetables such as salsify and celeriac from turning brown before cooking, soak the cauliflower in milk and water with a dose of lemon juice. Puree soup in batches in processor. Add cream and bring soup to simmer.
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.
Sprinkle with cheese shavings; drizzle with truffle oil. Recipe by Carolynn Angle of The Standard Tap in Philadelphia PA. Black truffle oil provides a deep, earthy flavor and complex aroma. It is a finishing oil, meant to be added at the end of cooking because heat will Uncomplicated flavors will allow the truffle oil to shine and not be dominated by another dish. While this mashed cauliflower recipe tastes complicated, it.
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