Unusual recipes

Cauliflower Soup with Chive Oil and Rye Crostini

Cauliflower Soup with Chive Oil and Rye Crostini

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Everyone's favorite roasting veggie gets a whole new look in this creamy cauliflower soup recipe.


Chive Oil and Crostini

  • 3/4 cup plus 1 Tbsp. olive oil
  • 8 thin slices cut from Finnish rye bread (for crostini) or 4 slices pumpernickel bread, cut into 1/3' cubes (for croutons)


  • 1 large head of cauliflower (about 2 lb.), leaves discarded
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened, divided

Recipe Preparation

Chive Oil and Crostini

  • Set a coffee filter in a glass; set aside. Blanch chives for 10 seconds in a medium saucepan of boiling salted water. Transfer to a medium bowl of ice water to cool. Squeeze chives dry; coarsely chop and place in a blender. Add 3/4 cup oil; purée until smooth. Pour through coffee filter; let drain for 3 hours at room temperature, or overnight in refrigerator (do not press on solids). DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.

  • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Brush bread slices (or toss bread cubes) with 1 Tbsp. olive oil; toss with rosemary sprigs. Transfer to prepared sheet; bake until crisp, about 12 minutes. Let cool completely. Discard rosemary sprigs. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.


  • Preheat oven to 350°. Place whole cauliflower head in a large baking dish, rub with 4 Tbsp. butter, 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, about 1 1/2 hours. Remove cauliflower from oven; let cool. Coarsely chop and set aside.

  • Melt 2 Tbsp. 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. DO AHEAD: Can be made 2 days ahead. Cover; chill.

  • 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 6 Tbsp. butter and cream. Serve warm in shallow bowls. Rest crostini on edge of each bowl or scatter croutons over; drizzle with chive oil.

Recipe by The Bon Appétit Test Kitchen,Photos by William Abranowicz

Nutritional Content

One serving contains: Calories (kcal) 330.0 %Calories from Fat 83.0 Fat (g) 30.4 Saturated Fat (g) 13.8 Cholesterol (mg) 55.3 Carbohydrates (g) 11.9 Dietary Fiber (g) 2.5 Total Sugars (g) 1.8 Net Carbs (g) 9.4 Protein (g) 2.7 Sodium (mg) 124.3Reviews Section

Watch the video: Creamy Cauliflower Soup Recipe (May 2022).