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Simple Way to Serving Best Cauliflower soup with raspberry sauce and truffle oil 中

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Cauliflower soup with raspberry sauce and truffle oil 中

We hope you got insight from reading it, now let’s go back to cauliflower soup with raspberry sauce and truffle oil 中 recipe. To cook cauliflower soup with raspberry sauce and truffle oil 中 you need 12 ingredients and 6 steps. Here is how you cook that.

Here are the ingridients that are needed to prepare a perfect Cauliflower soup with raspberry sauce and truffle oil 中:

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

Ready with the ingridients? Below are the steps on serving Cauliflower soup with raspberry sauce and truffle oil 中:

  1. In a small pot heat oil and then saut矇 around 3 minutes leek cut into rings. Then add sliced mushrooms and saut矇 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 pur矇e 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.

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