Cauliflower Soup with Chive Oil and Rye Crostini

Name: Cauliflower Soup with Chive Oil and Rye Crostini
Yield: 8 Servings
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

By Bon Appétit Test KitchenPhotographer William Abranowicz

September 12, 2011

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William Abranowicz

Everyone's favorite roasting veggie gets a whole new look in this creamy cauliflower soup recipe.

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