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Cauliflower Soup with Chive Oil Recipe

Looking for an easy Cauliflower Soup with Chive Oil recipe? Learn how to make Cauliflower Soup with Chive Oil using healthy ingredients.


Submitted by eveh

Makes 8 servings



Slow-roasted cauliflower gives this creamy, elegant soup its incredible depth of flavor. Recipe by The Bon Appétit Test Kitchen October 2011

Recipe Ingredients for Cauliflower Soup with Chive Oil

1 head,+large+6-7"+dia cauliflower
5 T olive oil
1 Kosher salt
1 large onion, minced
4 c water
1/4 cup fat free sour cream

Recipe Directions for Cauliflower Soup with Chive Oil

  1. Chive Oil and Crostini

  2. Blanch 2 oz chives for 10 seconds in boiling salted water. Squeeze chives dry; coarsely chop and place in a blender. Add 3/4 cup oil; purée until smooth. Pour through coffee filter; let drain for 3 hours at room temperature, or overnight in refrigerator (do not press on solids). DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.

  3. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Brush bread slices (or toss bread cubes) with 1 Tbsp. olive oil; toss with rosemary sprigs. Transfer to prepared sheet; bake until crisp, about 12 minutes. Let cool completely. Discard rosemary sprigs. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

  4. Soup

  5. Preheat oven to 350°. Place whole cauliflower head in a large baking dish, rub with 4 Tbsp. olive oil, and season with salt. Add 1/2 cup water to dish. Cover with plastic wrap.

  6. Microwave for 10 minutes, remove plastic wrap and transfer to oven.

  7. Bake uncovered, tenting with foil if cauliflower begins to brown, until a knife inserted into the core meets no resistance, 45 min to 1 hr.

  8. Let cool. Coarsely chop and set aside.

  9. Melt 1 Tbsp. butter or olive oil in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, about 15 minutes. Add cauliflower and 4 cups water. Simmer until cauliflower is very soft, about 10 minutes. Let cool slightly. Working in batches, purée in a blender until very smooth.

  10. Return soup to pot, bring to a simmer, adding more water if too thick. Season with salt. Remove from heat and whisk in sour cream. Serve warm in shallow bowls. Rest crostini on edge of each bowl or scatter croutons over; drizzle with chive oil.

Categories

Soup

Nutrition Facts
Serving Size 258.8g
Amount Per Serving
Calories
116
Calories from Fat
77
% Daily Value*
Total Fat
8.6g
13%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
62mg
3%
Potassium
347mg
10%
Total Carbohydrates
8.6g
3%
Dietary Fiber
3.0g
12%
Sugars
3.8g
Protein
2.5g
Vitamin A 1% Vitamin C 84%
Calcium 4% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very low in cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in vitamin B6
  • Very high in vitamin C
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