Purple Cauliflower Soup With Walnut Oil

Chef Kate's Note:

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.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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 ½ cups purple cauliflower florets , from 2 small heads purple cauliflower
• 4 cups whole milk
• ½ teaspoon kosher salt
• 1⁄8; teaspoon white pepper
• walnut oil (to garnish)

Directions:

1. In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes.
2. Add cauliflower, potatoes, milk and salt and bring to a simmer.
3. Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.
4. 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.).
5. If serving warm, reheat gently and serve with a drizzle of walnut oil.
6. If serving cold, chill in the refrigerator before serving (also with walnut oil).

Reviews

[Maito]

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!

[ms_bold]

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.