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Categories:Viewed: 43 - Published at: 4 years ago
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)
Method
- 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).
