MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Cauliflower Soup w/Rosemary Olive Oil
Categories: Vegetables, Herbs, Citrus
Yield: 6 servings

MMMMM------------------------ROSEMARY OI-----------------------------
1 c Olive oil
4 (4") sprigs fresh rosemary

MMMMM----------------------------SOUP---------------------------------
2 tb Olive oil
1 md Yellow onion, chopped (about
1 Cup)
2 Garlic cloves, minced (about
1 Tablespoon)
1 qt Vegetable stock; more as
- needed for reheating
1 md Head cauliflower; cored,
- broken in 1 1/2" florets
2 ts Kosher salt; more to taste
1 ts Black pepper; more to taste
Fresh grated zest of 1
- lemon; to serve

MMMMM-----------------------CROUTONS (OPT----------------------------
3 c Diced (3/4") rustic country
- bread

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.

MAKE THE SOUP: In a heavy pot or Dutch oven, heat 2
tablespoons 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!)

Add the stock, cauliflower, 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.

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.

Strain and discard the rosemary stems from the rosemary
oil. Working in batches if necessary, carefully transfer
the vegetables, stock and ¼ cup rosemary oil to a
blender and blend on high until creamy. Add more
rosemary oil to taste, and blend to combine. Return the
soup to the pot 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.

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.

By: Lidey Heuck

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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