Purple Cauliflower Soup With Walnut Oil

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

1. 1

   In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes.

2. 2

   Add cauliflower, potatoes, milk and salt and bring to a simmer.

3. 3

   Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.

4. 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. 5

   If serving warm, reheat gently and serve with a drizzle of walnut oil.

6. 6

   If serving cold, chill in the refrigerator before serving (also with walnut oil).