How to Cook Yummy Cauliflower soup with raspberry sauce and truffle oil 🤤

Cauliflower soup with raspberry sauce and truffle oil 🤤. Highest Quality Products At Great Prices. Add cauliflower, cut into florets, and put hot water over it. Add cream to soup and using a blender or bamix, puree soup until desired consistency is achieved.

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. Using an immersion blender (or in batches in a countertop blender or food processor), purée the soup until smooth. You can have Cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cauliflower soup with raspberry sauce and truffle oil 🤤

1. You need of cauliflower.
2. It's of mushrooms.
3. Prepare of white part of leek.
4. Prepare of Nutmeg.
5. You need of Salt and pepper.
6. You need of Raspberry.
7. It's of Balsamic sauce.
8. Prepare of Honey.
9. Prepare of Truffle oil for serving.
10. You need of Cashew (soaked in cold water for at least 4 hours).
11. It's of Your favorite oil (could be olive and even butter).
12. It's of Pine nuts (for serving).

Heat soup over medium-high heat to just below boiling. Stir in the salt, pepper, cream, and truffle oil. Taste, and add additional salt and pepper if needed. Ladle into soup bowls and garnish each with an extra swirl of truffle oil.

Cauliflower soup with raspberry sauce and truffle oil 🤤 instructions

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..

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. 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! This soup may be frozen - cook the roasted flowerettes on the day and add together with the truffle oil and parmesan cheese only prior to serving. This delicious cauliflower soup recipe is comforting, quick and easy!