Slow roasted Cauliflower gives this creamy, elegant soup its incredible depth of flavorChive Oil and Crostini Ingredients
Chive oil and crostini:
2 1-ounce bunches chives
3/4 cup plus 1 tablespoon olive oil
8 thin slices cut from Finnish rye bread (for crostini) or 4 slices pumpernickel bread, cut into 1/3\" cubes (for croutons)
2 sprigs rosemarySoup
1 large head of cauliflower (about 2 pounds), leaves discarded
4 oz (1/2 stick) unsalted butter, softened, divided
1 large onion, minced
1 cup of
1/4 cup heavy cream
4 cups of water or brothMethod
- Preheat oven to 350°F. Place whole cauliflower head in a large baking dish, drizzle with a little extra virgin olive oil and season with salt. Add 1/2 cup water to dish. Bake uncovered, tenting with foil if cauliflower begins to brown, until a knife inserted into the core meets no resistance. Remove cauliflower from oven; let cool. Coarsely chop and set aside.
- Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, about 15 minutes. Add cauliflower and 4 cups water. Simmer until cauliflower is very soft, about 10 minutes. Let cool slightly. Working in batches, purée in a blender until very smooth. If you have an electric hand blender, this process is much easier. You can puree it right in the pot on the stove.
- Return soup to pot and bring to a simmer, adding more water if too thick. Season with salt. Remove from heat and whisk in remaining butter and cream. Serve warm in shallow bowls. Rest crostini on edge of each bowl or scatter croutons over; drizzle with chive oil.