Creamy Cauliflower Soup With Rosemary Olive Oil Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR THE ROSEMARY OIL:
1 cup olive oil
4 (4-inch) sprigs fresh rosemary
FOR THE SOUP:
2 tablespoons olive oil
1 medium yellow onion, chopped (about 1 cup)
2 garlic cloves, minced (about 1 tablespoon)
1 quart low-sodium vegetable stock, plus more as needed for reheating
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
Freshly grated zest of 1 lemon, for serving
FOR THE CROUTONS (OPTIONAL):
3 cups diced rustic country bread (3/4-inch pieces)
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Directions: |
Directions:1) 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.
2) 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. (Be careful not to let the garlic scorch!)
3) 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.
4) 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.
5) 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. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
6) 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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.
TIPS FROM COOKS:
* I only made 1/2 a cup of olive oil and it was more than enough. Go light on the lemon zest, as it can over power the wonderful rosemary flavor.
* I made the rosemary oil early and used it for sautéing the onions and garlic (which I doubled).
* An immersion blender works well to get the creamy consistency and is easier than putting batches in a standing blender.
* Just made this, croutons & all. Super delicious. Only used a 1/2 cup olive oil (with 4 sprigs rosemary) but next time will make more to have left over as author mentioned. I too looked up the recipe mentioned by others; no comparison! This has rosemary infused olive oil, & rosemary olive oil infused croutons each of which takes very little extra time & add enormous flavor!
* Add a potato or two. When pureed along with the cauliflower, the potato/s add a creamy unctuousness without using cream, as many recipes include.
* This freezes beautifully.
* Caramelize chickpeas in the rosemary oil and use those instead of croutons, to add some protein.
* Didn’t have rosemary on hand, so subbed sage. Turned out delicious! Added a bit of garlic to the croutons for an extra note.
* I probably used twice the garlic.
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