i spent some time over the weekend testing recipes for thanksgiving. this one not only made it to the menu, it rocketed to the top and will open for dinner. a lush, velvety purée of robust, roasted cauliflower garnished with chive oil and a crunch of crostini will start our meal with an elegant prelude.
blanched chives blended with olive oil paint this soup with a bright green zip
Cauliflower Soup with Chive Oil and Crostini:
Recipe adapted from "Bon Appetit" October 2011 Issue
CHIVE OIL (use unused portion for salad dressing or as a dip for bread)
Recipe adapted from "Bon Appetit" October 2011 Issue
CHIVE OIL (use unused portion for salad dressing or as a dip for bread)
• 2 oz. fresh chives
• 3/4 cup of olive oil
1. bring a pot of salted water to boil.
2. add the chives and when the water starts to boil again count to 10.
3. remove the chives with tongs to a colander. (save the blanching water for use in stock or as a poaching liquid)
4. squeeze the water from the chives and roughly chop them.
5. put the chives and the olive oil into a blender and process until smooth.
6. strain the oil through a fine sieve. (save the solids to use in salad dressing or to garnish fish or chicken)
7. refrigerate the oil and bring it to room temp. before serving.
1. bring a pot of salted water to boil.
2. add the chives and when the water starts to boil again count to 10.
3. remove the chives with tongs to a colander. (save the blanching water for use in stock or as a poaching liquid)
4. squeeze the water from the chives and roughly chop them.
5. put the chives and the olive oil into a blender and process until smooth.
6. strain the oil through a fine sieve. (save the solids to use in salad dressing or to garnish fish or chicken)
7. refrigerate the oil and bring it to room temp. before serving.
SOUP (serves 6 as a starter - make ahead and reheat to serve)
• 1 large head of cauliflower
• olive oil to drizzle
• 1 large onion, chopped
• 1/4-1/2 cup milk
• day old bread for crostini
• salt
1. cut the stem off the bottom of the cauliflower.
2. set it into a baking pan and rub with olive oil.
3. pour 1/2 cup water into the bottom of the pan.
4. tent the cauliflower with foil and roast for an hour or so at 375 degrees until a knife inserted into the core meets no resistance. (check the pan every now and then and add more water if needed)
5. coat the bottom of a large sauce pan with olive oil and heat on med-low.
6. add the onion and cook until translucent.
7. add the roasted cauliflower and 4 cups of water. turn up the heat to med. and simmer until the water is heated and the cauliflower is very soft.
8. purée it with a stick blender or in batches in the food processor.
9. cut day-old bread into planks and rub them with olive oil. heat them in the oven at 400 until crispy.
10. put the soup back on the flame. whisk in the milk, season with salt, and heat through.
11. ladle into bowls and drizzle with the chive oil. serve with the warm crostini.
• day old bread for crostini
• salt
1. cut the stem off the bottom of the cauliflower.
2. set it into a baking pan and rub with olive oil.
3. pour 1/2 cup water into the bottom of the pan.
4. tent the cauliflower with foil and roast for an hour or so at 375 degrees until a knife inserted into the core meets no resistance. (check the pan every now and then and add more water if needed)
5. coat the bottom of a large sauce pan with olive oil and heat on med-low.
6. add the onion and cook until translucent.
7. add the roasted cauliflower and 4 cups of water. turn up the heat to med. and simmer until the water is heated and the cauliflower is very soft.
8. purée it with a stick blender or in batches in the food processor.
9. cut day-old bread into planks and rub them with olive oil. heat them in the oven at 400 until crispy.
10. put the soup back on the flame. whisk in the milk, season with salt, and heat through.
11. ladle into bowls and drizzle with the chive oil. serve with the warm crostini.
1 comment:
This soup is gorgeous! Love the chive oil addition!
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