Cauliflower soup with raspberry sauce and truffle oil 🤤. Add cauliflower, cut into florets, and put hot water over it. Instead of pureeing the soup completely, I decided to keep half chunky to add texture and then decided to stir in a little truffle oil to add that delicious earthy flavour. I served the cauliflower soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup.

Check seasonings and adjust with salt & pepper to your taste. Ladle into bowls and garnish with roasted cauliflower florets, a generous drizzle of Truffle oil and chives to serve. The truffle oil is not essential, but it's a nice indulgent touch. You can cook Cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cauliflower soup with raspberry sauce and truffle oil 🤤

You need 300 g of cauliflower.
You need 10 of mushrooms.
You need 1 of white part of leek.
You need to taste of Nutmeg.
Prepare to taste of Salt and pepper.
Prepare 50 g of Raspberry.
It's to taste of Balsamic sauce.
It's to taste of Honey.
You need to taste of Truffle oil for serving.
You need 60 g of Cashew (soaked in cold water for at least 4 hours).
It's 1 tbsp of Your favorite oil (could be olive and even butter).
It's to taste of Pine nuts (for serving).

Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving. Line a baking tray with baking paper, add the cauliflower and onion and toss with half the oil. Bring the wine and bay leaf to the boil and boil for a few minutes until reduced by half. Add the stock and cooked cauliflower and onion.

Cauliflower soup with raspberry sauce and truffle oil 🤤 step by step

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..

This delicious cauliflower soup recipe is comforting, quick and easy! Gordon Ramsay's cream of cauliflower soup recipe is a creamy and comforting soup, perfect for the colder days. A great warming soup to have for lunch with some deliciously warm crusty bread, it's the perfect finish to a long walk on a chilly day. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest.