Purple Cauliflower Soup With Walnut Oil |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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. 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).
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