Was I clear on the fact that her Vita-Mix actually COOKS the soup? I’ve also made powdered sugar in it. You have to be mindful to rather slowly pulse the machine, after all you’re not making caramel. I think you add a teaspoon of cornstarch to a cup of sugar to keep it powdery dry.

My mother bought it after my son was born. She felt I turned her into a grandmother at too young an age. (I was nearly 23 when my son was born, it’s not my fault she had me when she was 19.) At any rate, she went on a major health kick and lost around 75 pounds, which on a five-foot-nothing woman is A LOT. She bought it after seeing Richard Simmons use it on his old show. Also because it would make juice from whole fruits, seeds, peels and all. I never liked the ones with the seeds and peels, but hey, it worked for her. She eventually gained all the weight back and then some, as people usually do. Now she’s lost some of it again, so… whatever.

As I recall, not having used the thing for 25 years or so, I think it had two forward speeds and one reverse. It seems like the reverse was meant to keep it from getting hot when it was “rocked” back and forth, but honestly, I don’t remember. Maybe reverse was just meant to clear the blades? I just don’t remember. I’ll bet I could talk her into letting it come live at my house if I promised to use it to make fruit leather. (She’s gotten on some sort of survivalist/end of the world kick lately.) It would be handy for that purpose, seeing as it grinds everything down to a fine liquid that comes out hot if you let it run for a few minutes, which would shorten the drying process. Next time she’s in a charitable mood, I’ll ask, if the shock of it doesn’t make me forget. :-/

Yes, although I do think cauliflower goes well with anything cheesy or creamy! I like this soup hot. That’s not to say it couldn’t be served cold, but I think it’s more comforting hot. I will say however, that if you do add the black truffle jus, it is delicate in flavor and won’t stand up to being heated over and over which is why I like to add it at the end. White truffle oil is often chemically engineered (sad, but true) and the aroma will last a little longer although the flavor will go quickly after being heated…