Purple Cauliflower Soup With Walnut Oil

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 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.).

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).

* Per serving · 4 servings · Values may vary.

No additional tips available.