Purple Potato and Cauliflower Soup

Purple Potato and Cauliflower Soup

This is one of those ideas that came to me when I was walking through the Hannaford’s produce aisle. I have made cauliflower soup many times before. I wondered if this beautiful purple color would come through in this soup…and it sure did! The gourmet purple potatoes not only add to the body and color, but they also impart a silky texture. This is a true comfort food. Top it off with a teaspoon of heavy cream or half and half. This soup is as pleasing to the eye as it is to the palate.

Purple Potato and Cauliflower Soup

4-6

Purple Potato and Cauliflower Soup

The color of this soup is amazing. It is perfect for a cold afternoon.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons chicken Better Than Bouillon
  • 1 leek, green leaves removed, thinly sliced
  • 14 small purple gourmet potatoes, quartered
  • 2 heads purple cauliflower, stalk removed, florets chopped
  • 4 cups whole milk
  • 1/4-1/2 teaspoon salt
  • 1/8 teaspoon white pepper

Instructions

  1. Heat oil in medium saucepan. Add leeks and cook over medium heat until soft.
  2. Add whole milk, potatoes, cauliflower, pepper and salt and bring to a simmer. Cover and cook at a simmer until vegetables are soft, about 30 minutes.
  3. Add Better Than Bouillon and stir.
  4. Remove from heat and puree in a blender or using an immersion blender.
  5. Garnish with a swirl of cream or half and half in each bowl.
  6. Serve and enjoy.
http://pondermountain.com/2012/10/28/purple-potato-and-cauliflower-soup/

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