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Cauliflower Soup with Chive Oil and Rye Crostini Recipe

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Cauliflower Soup with Chive Oil and Rye Crostini
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Ingredients
10
Count
Nutrition
1282
Calories
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Ingredients:

  • 2 1- oz bunches chives
  • 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 tbsp (1 1/2 sticks) unsalted butter, softened, divided
  • 1 large onion, minced
  • 1/4 cup heavy cream

Directions:

  1. For 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.
  2. 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.
  3. For soup: 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.
  4. 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.
  5. 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.
  6. Wine Suggestion: Pair this soup with a spicy white like Elk Cove Willamette Valley 2009 Pinot Gris ($19).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1281.81 Kcal (5367 kJ)
Calories from fat 1264.58 Kcal
% Daily Value*
Total Fat 140.51g 216%
Cholesterol 369.56mg 123%
Sodium 55.07mg 2%
Potassium 431.42mg 9%
Total Carbs 7.77g 3%
Sugars 3.16g 13%
Dietary Fiber 2.87g 11%
Protein 4.44g 9%
Vitamin C 59.9mg 100%
Vitamin A 1.7mg 57%
Iron 0.1mg 1%
Calcium 79.2mg 8%
Amount Per 100 g
Calories 407.83 Kcal (1708 kJ)
Calories from fat 402.35 Kcal
% Daily Value*
Total Fat 44.71g 216%
Cholesterol 117.58mg 123%
Sodium 17.52mg 2%
Potassium 137.26mg 9%
Total Carbs 2.47g 3%
Sugars 1.01g 13%
Dietary Fiber 0.91g 11%
Protein 1.41g 9%
Vitamin C 19.1mg 100%
Vitamin A 0.5mg 57%
Calcium 25.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.8
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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