I felt I needed a meat-tox and something lighter for iftar yesterday. I’m not getting in as much activity as I normally do since being quarantined (now almost two months!). I came across this recipe on NYTimes’ Cooking site and it seemed easy with not a lot of ingredients so I thought I’d give it a shot. I’m gonna note the alterations I did because I didn’t for example, have vegetable stock, but I stopped letting things like that stop me from trying a recipe. I also add a little more garlic because I just always do in my cooking. It still turned out really tasty!
- For rosemary oil: 1 cup olive oil, 4 sprigs of rosemary
- 1夸脱蔬菜汤（注：我没有任何所以我只是做了3 1/2杯水和3汤匙黄油）
- 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!)
- Add the stock (or in my case, water and butter), 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.
- 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.