Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Cauliflower soup with raspberry sauce and truffle oil 🤤 is something that I’ve loved my whole life. They’re nice and they look wonderful.

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. Cauliflower Soup drizzled with White Truffle Oil. Return pureed soup to pot and bring to a simmer.

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 cook that.

The ingredients needed to make Cauliflower soup with raspberry sauce and truffle oil 🤤:

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

Serve with crusty bread and butter. Check the stock you use is gluten-free. But my favorite dish of all was a chilled truffle cauliflower soup that was served in little shot glasses. As soon as I tasted it, I knew I had to recreate To make this soup taste rich and luxurious without any cream, I borrowed a page from Kenji's book and used white sandwich bread as my secret ingredient.

Instructions 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.

But my favorite dish of all was a chilled truffle cauliflower soup that was served in little shot glasses. As soon as I tasted it, I knew I had to recreate To make this soup taste rich and luxurious without any cream, I borrowed a page from Kenji's book and used white sandwich bread as my secret ingredient. This roasted cauliflower soup recipe will become one of your new favorites! This roasted cauliflower soup is a new and improved version of a recipe I posted years ago, way back I love how easy and quick this recipe is! I topped mine off with truffle salt and crispy fried shallots….yummmmm!

So that is going to wrap this up for this special food cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!