This creamy cauliflower soup is thick and rich without a drop of cream or butter! Rosemary is the star here which is infused in olive oil that is then blended with the cooked veggies and stock to create a silky emulsion. The soup is topped with homemade croutons that are cooked on the stovetop in the rosemary olive oil. Finish with a swirl of olive oil and a zest of lemon. Makes for an elegant starter!
Cauliflower Soup with Rosemary Olive Oil
Serves 6
- 1 cup Olive Oil (for oil)
- 4 4 Inch Sprigs of Fresh Rosemary
- 2 tablespoons Olive Oil (for soup)
- 1 Medium Yellow Onion, chopped
- 2 Garlic Cloves, minced
- 1 quart Low Sodium Vegetable Stock (plus more as needed for reheating), I used chicken stock
- 1 Medium Head Cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (plus more to taste)
- 1 Lemon, zested
- 3 cups Diced Rustic Country Bread
- Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
- Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
- Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
- Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
- Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week. Adapted from: NYT ….and inspired by Marsha!!
