Cauliflower Soup with Chive Oil and Rye Crostini
Ingredients
- 2 1-ounce bunches chives
- Kosher salt
- 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 tablespoons (1 1/2 sticks) unsalted butter, softened, divided
- Kosher salt
- 1 large onion, minced
- 1/4 cup heavy cream
Instructions
Cauliflower Soup with Chive Oil and Rye Crostini serves 8 original recipe by Bon Appetit.
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