Cauliflower Soup with Chive Oil and Rye Crostini
- 2 1-ounce bunches chives
- Kosher salt
- 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)
- 2 sprigs rosemary
- 1 large head of cauliflower (about 2 lb.), leaves discarded
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened, divided
- Kosher salt
- 1 large onion, minced
- 1/4 cup heavy cream
- This recipe is vegetarian
- Produce
- 1 large head of cauliflower (2 lb.)
- Chives (2 1-ounce bunches)
- Onion, large (1)
- Rosemary (2 sprigs)
- Cooking & Baking
- Kosher salt (2)
- Olive oil (13/16 cup)
- Bread & Baked Goods
- From finnish rye bread, cut (8 thin slices)
- Dairy
- Butter, unsalted (12 tablespoons)
- Heavy cream (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published October 4, 2011 (1 year ago).
4 people saved this recipe.
