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). ---------------------------------------------------------------------------
Nutrition
Ingredients
