Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cauliflower soup with raspberry sauce and truffle oil 🤤. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Wild Mushroom and Truffle Dumplings with Truffle-Soy Dipping SauceJudy Joo. Watch how to make the best cauliflower soup in this short recipe video. Roasting the cauliflower gives it tons of flavor, and it's so easy to do!

Cauliflower soup with raspberry sauce and truffle oil 🤤 is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, 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.

To get started with this particular recipe, we must prepare a few components. You can cook cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you can achieve it.

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

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

Sprinkle with cheese shavings; drizzle with truffle oil. Recipe by Carolynn Angle of The Standard Tap in Philadelphia PA. Cauliflower can be eaten raw or prepared in several ways including, steamed, roasted, fried and pickled. 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.

Steps 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.

For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Serve with crusty bread and butter. Check the stock you use is gluten-free. Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread.

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