Ingredients
1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
1 medium onion, chopped
1 leek (white and light green parts), chopped
2 cloves garlic, finely chopped
1 small head cauliflower (about 2 pounds), cored and sliced
4 c. lower-sodium chicken broth
1/2 c. heavy cream
Cracked pepper, for serving
Chive Oil
1 bunch chives
1/2 c. canola or grapeseed oil
Directions
1. Heat butter and oil, onion, leek and 1⁄2 teaspoon salt cover and cook until very tender
2. Stir in garlic, cook for a minute and then add cauliflower, broth and cream simmer until cauliflower is soft
3. When soft blend in a blender to puree until smooth.
4. Make Chive Oil: In blender, puree chives and 1⁄2 cup canola or grapeseed oil, put in a saucepan and cook on medium until mixture begins to simmer, about 3 minutes. Pour through a strainer
5. Serve soup with the Chive Oil and cracked pepper, if desired.
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