Subj : Times For Soup - 11 To : All From : Dave Drum Date : Wed May 17 2023 04:27:06 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 ΒΌ 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 Uncle Dirty Dave's Archives MMMMM .... Absurdity, n: A statement/belief manifestly inconsistent with one's opinion --- MultiMail/Win * Origin: Outpost BBS * Johnson City, TN (1:18/200) .