Purple Cauliflower Soup With Walnut Oil - cooking recipe

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)

Preparation

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 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.).
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).