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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 cook cauliflower soup with raspberry sauce and truffle oil 🤤 using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Cauliflower soup with raspberry sauce and truffle oil 🤤:
- Prepare 300 g cauliflower
- Get 10 mushrooms
- Take 1 white part of leek
- Get to taste Nutmeg
- Provide to taste Salt and pepper
- Take 50 g Raspberry
- Provide to taste Balsamic sauce
- Get to taste Honey
- You need to taste Truffle oil for serving
- Take 60 g Cashew (soaked in cold water for at least 4 hours)
- Provide 1 tbsp Your favorite oil (could be olive and even butter)
- Get to taste Pine nuts (for serving)
Steps to make Cauliflower soup with raspberry sauce and truffle oil 🤤:
- 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.
- Add cauliflower, cut into florets, and put hot water over it. Boil around 7 minutes. Add salt, pepper and nutmeg.
- 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.
- For the sauce, put in blender frozen raspberries, balsamic sauce and honey. Blend.
- Toast pine nuts on the pan without oil.
- Serve the soup with raspberry sauce, toasted pine nuts and a little bit of truffle oil.
Heat the butter and olive oil in a large saucepan then tip in the cauliflower florets, potato and onion. Puree soup in batches in processor. Add cream and bring soup to simmer. Even though there are minimal ingredients, this soup has TONS of flavor. In fact, it's delicious even without the cream.
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