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Creamy Cauliflower Soup With Rosemary Olive Oil Recipe
Ingredients
- FOR THE ROSEMARY OIL:
- 1 cup olive oil
- 4 (4-inch) sprigs fresh rosemary
- FOR THE SOUP:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 garlic cloves, minced (about 1 tablespoon)
- 1 quart low-sodium vegetable stock, plus more as needed for reheating
- 1 medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- Freshly grated zest of 1 lemon, for serving
- FOR THE CROUTONS (OPTIONAL):
- 3 cups diced rustic country bread (3/4-inch pieces)
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