Potato Truffle Soup
- 1 head cauliflower, cored, 2-inch pieces
- 6 oz Yukon Gold potatoes, peeled, diced
- Sea salt and white pepper to taste
⅛ t white truffle oil
- 2-3 C warm milk
- Blanch potatoes in boiling water for 8 minutes.
Add potatoes, cauliflower, salt, and pepper to blender. Blend on "Soup" for 1 minute.
Add milk, replace lid, and blend on "Soup" for 5 minutes.
- Season with oil and salt.