Cauliflower Bisque with Rosemary
Croutons
Servings: 6-8
Prep Time: 45 minutes
Cook Time: 45 minutes
Ingredients:
For the Cauliflower Bisque:
● 1 large head cauliflower, cut into approximately 2-inch florets
(approximately 8 cups)
● 1 medium white onion, medium diced
● 2 Tbl. olive oil
● 4 cups low sodium vegetable or chicken broth
● 1/2 tsp. salt
● 1/4 tsp. ground white pepper
● 1 pinch red pepper flakes
● 1/2 cup heavy cream (optional)
For the Rosemary Croutons:
● 2 cups 1-inch cubed brioche
● 1 Tbl. unsalted butter
● 1 Tbl. olive oil
● 1/4 tsp. salt
● 1/4 tsp. cracked black pepper
● 1/2 tsp. minced fresh rosemary
Instructions:
1. Sweat the Veg:
Heat a large pot over medium heat, add the olive oil and, once the oil is
shimmering, add the onions. Adjust the heat so the onions are sweating and
avoid browning. Sweat the onions for 5-7 minutes stirring often. Add
cauliflower florets. Continue to sweat the mixture for approximately 20
minutes, stirring occasionally.
2. Simmer the Veg:
Add salt, pepper and red pepper flakes and stir to coat. Add broth and bring to
a simmer. Simmer 10 minutes and test for doneness by piercing the cauliflower
with a paring knife and if the knife easily pierces and releases the mixture is
ready to proceed to the next step.
3. Puree:
Carefully strain the mix over a large bowl and place the cauliflower mixture
into a blender for a super smooth puree or a food processor for a more
textured consistency. Add just enough broth to allow for proper puree.
Re-combine the pureed mixture with all of the broth, and add cream if using,
bring to simmer, adjust seasoning and serve or cool and store for later use.
4. Make the Croutons
While the soup simmers, make the croutons. Preheat the oven to 350oF. Place
brioche cubes into a medium sized bowl. Melt butter and olive oil in a small
sauce pan. Add salt, pepper and rosemary and immediately remove from
heat.
Drizzle oil/butter mixture over brioche cubes and toss to coat. Spread croutons
out in a single layer on a cookie sheet and bake until golden brown, about 8-10
minutes, stirring every 2-3 minutes. Cool and use immediately or store in an airtight container for up to 1 week.