Creamy Cauliflower Soup With Rosemary Olive Oil Recipe by Ricardo
Cooking Instructions 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. 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. 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!) 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. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls It's Like a Gyro Meat (low carb high protein) Chili Potatoes Onion Crisp California Farm Ice Cream Wafers and Stroop Wafers Steak and Horseradish Wrap It's Like a Gyro Meat (low carb high protein) Chili Potatoes Onion Crisp California Farm Ice Cream Wafers and Stroop Wafers Steak and Horseradish Wrap Nawabi Paneer Korma in white Gravy Maharashtrian garlic chutney Mix Veggies Soup Tomato Soup Lemon Coriander Soup Mixed vegetable gravy Avocado Cheese Sandwich Spread Homemade healthy tasty red red tomato sauce Strawberry jam without pectin Maggi Noodles Vegetable Soup Nawabi Paneer Korma in white Gravy Maharashtrian garlic chutney Mix Veggies Soup Tomato Soup Lemon Coriander Soup Mixed vegetable gravy Avocado Cheese Sandwich Spread Homemade healthy tasty red red tomato sauce Strawberry jam without pectin Maggi Noodles Vegetable Soup