Recipe: Appetizing Cauliflower soup with raspberry sauce and truffle oil 🤤

Cauliflower soup with raspberry sauce and truffle oil 🤤. 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. Directions: In a large soup pot over medium heat, warm the olive oil. Ladle the soup into warmed individual bowls, drizzle each serving with a few drops of truffle oil and garnish with a pinch of chives.

Drizzle with truffle oil, sprinkle with medium curry, chives and serve. Cauliflower potatoes leek cream truffle oil and (optional) shaven black truffle:) no flour at all!! Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled. You can cook Cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cauliflower soup with raspberry sauce and truffle oil 🤤

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

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. Delicious, low carb creamy cauliflower soup flavoured with garlic and truffle oil topped with crispy bacon bits to add an element of smokiness. I served the cauliflower soup with chunky bacon lardons for added deliciousness and chunky ciabatta bread sticks for dipping into the soup. Puree soup in batches in processor.

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..

Add cream and bring soup to simmer. Sprinkle with cheese shavings; drizzle with truffle oil. Recipe by Carolynn Angle of The Standard Tap in Philadelphia PA. I love cauliflower, but wanted to make something different and decided to make soup! This is a great Paleo recipe and Italian recipe to enjoy.

Subscribe to receive free email updates: