Cauliflower Soup with Chive Oil and Rye Crostini
Cauliflower Soup with Chive Oil and Rye Crostini is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Set a coffee filter in a glass; set aside.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSet 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°F.
Line a rimmed baking sheet with parchment paper.
Brush bread slices (or toss bread cubes) with 1 tablespoon 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°F.
Place whole cauliflower head in a large baking dish, rub with 4 tablespoons 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 tablespoons 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 tablespoons butter and cream.
Serve warm in shallow bowls.
Rest crostini on edge of each bowl or scatter croutons over; drizzle with chive oil.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.