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.
- 1 tablespoon butter
- 1 leek, white part only, thinly sliced (1/2 cup)
- 3 medium purple potatoes, peeled and quartered (about 1 1/2 cups)
- 3 1⁄2 cups purple cauliflower florets, from 2 small heads purple cauliflower
- 4 cups whole milk
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon white pepper
- walnut oil (to garnish)
- 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).
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!
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.