I tried another Immer recipe later in the day. This one was for a cauliflower and potato soup with truffle oil and it added up pretty well. This was to be a first course with a mushroom salad to follow but somehow I never got to the salad.

Thanks to Jiffer for the white truffle oil. When you drizzle it on you do want to go sparingly so the gift should last a while.

I used some walnut oil in place of the butter. This was a relatively low fat alternative to cream soups. We enjoyed this and it was easy.

I would also like to thank Maureen and Peggy and Kevin for the Chardonnay that went with this soup.