Purple Cauliflower Soup With Walnut Oil

• 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)

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 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. 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).

butter, only, purple potatoes, purple cauliflower, milk, kosher salt, white pepper, walnut oil

Taken from www.food.com/recipe/purple-cauliflower-soup-with-walnut-oil-210576 (may not work)