Potato Truffle Soup

Author

NuWave

Servings

6 servings

Category

Appetizers

Ingredients

• 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

Directions

1. Blanch potatoes in boiling water for 8 minutes.
2. Add potatoes, cauliflower, salt, and pepper to blender. Blend on "Soup" for 1 minute.
3. Add milk, replace lid, and blend on "Soup" for 5 minutes.
4. Season with oil and salt.