Purple Cauliflower Soup With Walnut Oil
- Reviews 2
Ready In: 45 mins
Serves: 4-6
Ingredients
- 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)
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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