How to make it

  • Put potatoes, cauliflower and scallions in a saucepan.
  • Add water, enough to cover contents of pot.
  • Add caraway seeds and salt to taste, about 1 tsp (this can be adjusted later).
  • Cook until very tender. *skim surface foam if necessary while cooking.
  • Puree in a food processor, adding some more boiling water from a kettle to thin the soup if necessary.
  • Add additional green parts of scallion to taste-about 1 TBSP or so and puree some more.
  • At this point taste and add salt if necessary.
  • Return mixture to saucepan.
  • Serve with a drizzle of truffle oil and grated parmesan sprinkled on top.
variation- used as pasta sauce with truffle oil and parmesan   Close

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