Purple Cauliflower Soup With Walnut Oil

"Here's another recipe for colored cauliflower. But if what you have is white cauliflower and white potatoes, they will work just fine and the soup will be delicious--just not purple. If you're counting calories, you can use skim or low fat milk."
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
45mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes.
  • Add cauliflower, potatoes, milk and salt and bring to a simmer.
  • Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.
  • Remove the vegetables from the heat, let cool slightly and purée them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.).
  • If serving warm, reheat gently and serve with a drizzle of walnut oil.
  • If serving cold, chill in the refrigerator before serving (also with walnut oil).

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Reviews

  1. This is a very good, refined soup. I used nonfat milk. I liked the walnut oil on it, but also tried another bowl with truffle oil, and that really brought it over the top!
     
  2. This is a lovely, simple soup with comfort food appeal. I didn't have purple potatoes, but did have the purple cauliflower. My husband prefers some texture to his soups, and I therefore didn't puree until fully smooth. I omitted the drizzle of walnut oil, but served with toasted garlic asiago bread. It was a rainy and cool day, and this was perfect, although unusually colored soup.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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