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Fast Guide to Producing 5-Star Cauliflower soup with raspberry sauce and truffle oil 🤤

Wishing to eat Cauliflower soup with raspberry sauce and truffle oil 🤤 a luxurious restaurant's, but for a few causes are not able to go to restaurants. This page is going to help you with useful procedures on producing a Cauliflower soup with raspberry sauce and truffle oil 🤤 like a famous chef made.

Cauliflower soup with raspberry sauce and truffle oil 🤤

We hope you got insight from reading it, now let's go back to cauliflower soup with raspberry sauce and truffle oil 🤤 recipe. You can have cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you do it.

To make an unforgettable Cauliflower soup with raspberry sauce and truffle oil 🤤, here are the materials required:

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

After readying the components, next you are good to make your appetizing Cauliflower soup with raspberry sauce and truffle oil 🤤 by following the procedures on this section:

  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..

Check the stock you use is gluten-free. Remove bay leafs, and purée soup in blender. Strain through sieve and serve soup with drizzled white truffle oil or fresh shaved truffles on top. Puree soup in batches in processor. Add cream and bring soup to simmer.

Recipe : Cauliflower soup with raspberry sauce and truffle oil 🤤

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