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Cauliflower soup with raspberry sauce and truffle oil 中
Cauliflower soup with raspberry sauce and truffle oil 中

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

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