I was planning to make pasta with artichokes, mushrooms, and sun-dried tomatoes as pictured below, but Susan asked me to make this cauliflower soup. It was a wise choice as we both have been dealing with cold symptoms for two weeks (Cough. Cough. Sneeze. Sneeze.)

The recipe is from The New York Times. The author writes: “This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.”

Ingredients

Yield:6 servings

• 1 cup olive oil
• 4 (4-inch) sprigs fresh rosemary
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 2 garlic cloves, minced (about 1 tablespoon)
• 1 quart low-sodium vegetable stock, plus more as needed for reheating
• 1 medium head cauliflower, cored and broken into 1½-inch florets (about 2½ pounds)
• 2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
• 1 teaspoon black pepper, plus more to taste
• Freshly grated zest of 1 lemon, for serving
• 3 cups diced rustic country bread (¾-inch pieces)

Preparation

1. 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.
2. 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!)
3. 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.
4. 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.
5. Strain and discard the rosemary stems from the rosemary oil. Using your immersion blender blend until creamy. Add more rosemary oil to taste, and blend to combine. 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.
6. 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.

DELICIOUS!!!