Cauliflower Soup with Chive Oil and Rye Crostini

Ingredients

• 2 pounds cauliflower 
• 2 ounce chives 
• 0.3 cup cup heavy whipping cream 
• 8 servings kosher salt 
• 0.8 cup olive oil 
• 1 large onion minced
• 2 sprigs rosemary 
• 8 slices pumpernickel bread cut into 1/3" cubes (for croutons) thin (for crostini)
• 12 tablespoons butter unsalted divided softened ()

Equipment

• bowl
• sauce pan
• baking paper
• oven
• knife
• whisk
• pot
• blender
• baking pan
• aluminum foil

Directions

1. Set a coffee filter in a glass; set aside. Blanch chives for10 seconds in a medium saucepan of boilingsalted water.
2. Transfer to a medium bowlof ice water to cool. Squeeze chives dry;coarsely chop and place in a blender.
3. Add3/4 cup oil; purée until smooth.
4. Pour throughcoffee filter; let drain for 3 hours at roomtemperature, or overnight in refrigerator(do not press on solids). DO AHEAD: Can bemade 1 week ahead. Cover; chill. Bring toroom temperature before using.
5. Preheat oven to 400°F. Line a rimmedbaking sheet with parchment paper.
6. Brushbread slices (or toss bread cubes) with1 tablespoon olive oil; toss with rosemary sprigs.
7. Transfer to prepared sheet; bake until crisp,about 12 minutes.
8. Let cool completely.Discard rosemary sprigs. DO AHEAD: Canbe made 1 day ahead. Store airtight at roomtemperature.
9. Preheat oven to 350°F.
10. Place wholecauliflower head in a large baking dish, rubwith 4 tablespoons butter, and season with salt.
11. Add 1/2 cup water to dish.
12. Bake uncovered,tenting with foil if cauliflower begins tobrown, until a knife inserted into the coremeets no resistance, about 1 1/2 hours.
13. Remove cauliflower from oven; let cool.Coarsely chop and set aside.
14. Melt 2 tablespoons butter in a large saucepanover medium-low heat.
15. Add onion; cook,stirring occasionally, until onion is softand translucent, about 15 minutes.
16. Addcauliflower and 4 cups water. Simmer untilcauliflower is very soft, about 10 minutes.
17. Let cool slightly. Working in batches, puréein a blender until very smooth. DO AHEAD:Can be made 2 days ahead. Cover; chill.
18. Return soup to pot and bring to a simmer,adding more water if too thick. Seasonwith salt.
19. Remove from heat and whisk inremaining 6 tablespoons butter and cream.
20. Servewarm in shallow bowls. Rest crostini onedge of each bowl or scatter croutons over;drizzle with chive oil.
21. Pair this soup with a spicy white like
22. Elk Cove Willamette Valley 2009Pinot Gris ($19).