Creamy Cauliflower Soup with Rosemary Olive Oil
Source: New York Times Cooking
This is a silky smooth soup. The lemon zest and rosemary croutons send the flavor right over the edge.
Ingredients
- 2/3 c. olive oil (see Note below)
- 3 (4-inch) sprigs fresh rosemary
- 2 Tbls. extra virgin olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 large garlic cloves, minced (about 1 tablespoon)
- 4 c. chicken stock (Kitchen Basics), plus more as needed for reheating
- 1 med. head cauliflower, cored and broken into 1 1/2-inch florets (about 2-1/2 pounds)
- 2 t. kosher salt, plus more to taste
- 1 t. black pepper, plus more to taste
- freshly grated zest of 1 lemon, for serving
Rosemary Croutons
- 3 c. diced rustic country bread (3/4-inch pieces)
- 1 Tbls. rosemary oil (drippings from making rosemary oil)
Instructions
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 to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
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 (be careful not to let the garlic scorch).
Add the stock, cauliflower, salt and pepper; 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 croutons.
Croutons: Heat the reserved skillet with the residual rosemary oil to 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 to cool. If not using right away, transfer to a glass jar with lid. That will prevent them from getting soggy when stored.
Strain and discard the rosemary stems from the rosemary oil.
When cauliflower and vegetables are tender, working in batches if necessary, carefully transfer contents from Dutch oven and add 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. The soup will thicken as it sits (add more stock as necessary when reheating, if desired).
Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest.
NOTE: There will be a little leftover rosemary olive oil. Use up by brushing on chicken, or drizzle over potatoes or vegetables to roast. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.