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Cauliflower Soup with Chive Oil and Rye Crostini

Cauliflower Soup with Chive Oil and Rye Crostini
You can never have too many soup recipes, so give Cauliflower Soup with Chive Oil and Rye Crostini a try. This recipe makes 8 servings with 474 calories, 6g of protein, and 41g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, onion, heavy cream, and a few other things to make it today. It will be a hit at your Autumn event. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Set a coffee filter in a glass; set aside. Blanch chives for10 seconds in a medium saucepan of boilingsalted water.
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ChivesChives
CoffeeCoffee
WaterWater
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Sauce PanSauce Pan
2
Transfer to a medium bowlof ice water to cool. Squeeze chives dry;coarsely chop and place in a blender.
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WaterWater
ChivesChives
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BlenderBlender
3
Add3/4 cup oil; purée until smooth.
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Cooking OilCooking Oil
4
Pour throughcoffee filter; let drain for 3 hours at roomtemperature, or overnight in refrigerator(do not press on solids). DO AHEAD: Can bemade 1 week ahead. Cover; chill. Bring toroom temperature before using.
5
Preheat oven to 400°F. Line a rimmedbaking sheet with parchment paper.
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OvenOven
6
Brushbread slices (or toss bread cubes) with1 tablespoon olive oil; toss with rosemary sprigs.
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Bread CubesBread Cubes
Olive OilOlive Oil
RosemaryRosemary
7
Transfer to prepared sheet; bake until crisp,about 12 minutes.
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8
Let cool completely.Discard rosemary sprigs. DO AHEAD: Canbe made 1 day ahead. Store airtight at roomtemperature.
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RosemaryRosemary
1
Preheat oven to 350°F.
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2
Place wholecauliflower head in a large baking dish, rubwith 4 tablespoons butter, and season with salt.
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ButterButter
SaltSalt
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3
Add 1/2 cup water to dish.
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4
Bake uncovered,tenting with foil if cauliflower begins tobrown, until a knife inserted into the coremeets no resistance, about 1 1/2 hours.
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CauliflowerCauliflower
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OvenOven
KnifeKnife
Aluminum FoilAluminum Foil
5
Remove cauliflower from oven; let cool.Coarsely chop and set aside.
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CauliflowerCauliflower
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6
Melt 2 tablespoons butter in a large saucepanover medium-low heat.
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ButterButter
7
Add onion; cook,stirring occasionally, until onion is softand translucent, about 15 minutes.
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OnionOnion
8
Addcauliflower and 4 cups water. Simmer untilcauliflower is very soft, about 10 minutes.
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WaterWater
9
Let cool slightly. Working in batches, puréein a blender until very smooth. DO AHEAD:Can be made 2 days ahead. Cover; chill.
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10
Return soup to pot and bring to a simmer,adding more water if too thick. Seasonwith salt.
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SaltSalt
SoupSoup
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11
Remove from heat and whisk inremaining 6 tablespoons butter and cream.
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CreamCream
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12
Servewarm in shallow bowls. Rest crostini onedge of each bowl or scatter croutons over;drizzle with chive oil.
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CrostiniCrostini
CroutonsCroutons
ChivesChives
Cooking OilCooking Oil
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BowlBowl
1
Pair this soup with a spicy white like
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SoupSoup
2
Elk Cove Willamette Valley 2009Pinot Gris ($19).
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ElkElk
DifficultyHard
Ready In45 m.
Servings8
Health Score8
Vegetarian
CuisinesMediterraneanItalianEuropean
DietsLacto Ovo Vegetarian
Dish TypesSoup
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