Creamy Cauliflower Soup with Rosemary Olive Oil

Name: Creamy Cauliflower Soup with Rosemary Olive Oil
Total time: 3000 s
Yield: 6 servings
Cuisine: American
Ingredients: 3/4 cup olive oil; 4 (4 inch) sprigs of fresh rosemary; 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 1½-inch florets (about 2½ pounds); Optional: 1 can of chickpeas, drained OR 2 potatoes, peeled and diced; 2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste; 1 teaspoon black pepper, plus more to taste; Freshly grated zest of 1 lemon, for serving; 2 cups diced rustic country bread (¾-inch pieces)

Ricardo @tallcook

Manhattan, New York, United States

This soup turns a short list of vegan ingredients into a sublimely silky soup. Add chickpeas to add protein. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch. This excellent recipe is by Lidey Heuck, from The New York Times.

Ricardo @tallcook

Manhattan, New York, United States

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Ingredients

50 minutes

6 servings

For the rosemary oil
3/4 cupolive oil
4 (4 inch)sprigs of fresh rosemary
For the soup
1medium yellow onion, chopped (about 1 cup)
2garlic cloves, minced (about 1 tablespoon)
1 quartlow-sodium vegetable stock, plus more as needed for reheating
1medium head cauliflower, cored and broken into 1½-inch florets (about 2½ pounds)
Optional: 1 can of chickpeas, drained OR 2 potatoes, peeled and diced
2 teaspoonskosher salt (such as Diamond Crystal), plus more to taste
1 teaspoonblack pepper, plus more to taste
Freshly grated zest of 1 lemon, for serving
For the croutons
2 cupsdiced rustic country bread (¾-inch pieces)

Saved

Steps

50 minutes

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 of the rosemary 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, chickpeas, 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. Add ¼ cup rosemary oil to soup. With an immersion blender purée soup. Add more rosemary oil to taste, if necessary. Return the soup to heat 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.