Purple cauliflower soup with walnut oil
Purple cauliflower soup with walnut oil
Rating: (1 rated)
Recipe Yield: Total time: 35 minutes | Serves 4 to 6
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) Florets from 2 small heads purple cauliflower (3 1/2 cups) 4 cups whole milk 1/2 teaspoon kosher salt 1/8 teaspoon white pepper Walnut oil for garnish

Step 1 In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes. Add cauliflower, milk and salt and bring to a simmer. Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.

Step 2 Remove the vegetables from the heat, let cool slightly and puree 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.)

Step 3If 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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