Name: Cauliflower Soup with Chive Oil and Rye Crostini
Yield: Makes 8 servings
Ingredients: 2 1-ounce bunches chives; Kosher salt; 3/4 cup plus 1 tablespoon 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 pounds), leaves discarded; 12 tablespoons (1 1/2 sticks) unsalted butter, softened, divided; Kosher salt; 1 large onion, minced; 1/4 cup heavy cream

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Cauliflower Soup with Chive Oil and Rye CrostiniWilliam Abranowicz

Slow-roasted cauliflower gives this creamy, elegant soup its incredible depth of flavor.

Wine Suggestion:

Pair this soup with a spicy white like Elk Cove Willamette Valley 2009 Pinot Gris ($19).

Recipe notes

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