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Cauliflower Soup with Chive Oil and Rye Crostini


Cauliflower Soup with Chive Oil and Rye Crostini Recipe

Ingredients:
  • 2 1-ounce bunches chives
  • Kosher salt
  • 3/4 cup plus 1 tablespoon 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 pounds), leaves discarded
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened, divided
  • Kosher salt
  • 1 large onion, minced
  • 1/4 cup heavy cream
Directions:
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