At this time Bounty Boxes are not available direct-to-consumer
Home / Recipes / Tagged: Red Onion

Creamy Romanesco Soup with Rosemary Olive Oil

Creamy Romanesco Soup with Rosemary Olive Oil

6 Servings | prep Time 20 min | Cook time 30 minutes

Ingredients 

  • 1 cup Olive Oil
  • 4 (4-inches) sprigs
  • Fresh Rosemary
  • 2 tablespoons Olive Oil
  • 1 medium red onion (chopped, about 1 cup)
  • 2 Garlic Cloves (minced, about 1 tablespoon)
  • 1 quart Low-Sodium Vegetable or chicken Stock (plus more as needed for reheating)
  • 1 medium head Romanesco or 2 small heads (cored and broken into 1 1/2-inch florets, about 2 1/2 pounds)
  • 2 teaspoons Kosher Salt (plus more to taste)
  • 1 teaspoon Black Pepper (plus more to taste)
  • 1 Lemon (for serving, Freshly grated zest of)
  • 3 cups Rustic Country Bread (diced, 3/4-inch pieces

 

  1. Make the rosemary oil. In a small, heavy saucepan, combine the rosemary sprigs and olive oil. Bring to a very gentle simmer over medium low heat. Cook for about 5 minutes, adjusting heat as needed. Be careful not to fry the rosemary. Remove from heat and allow the rosemary to cool in the oil while you make the soup.

  2. Make the soup. In a large, heavy pot or Dutch oven, heat the olive oil (not the rosemary oil). 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.

  3. Add the stock, cauliflower, salt (start with 1 teaspoon if the stock you are using is not low sodium) and pepper and bring to a boil over high heat. Lower the heat, cover, and simmer until the cauliflower is tender and can be pierced easily with a fork, about 10 minutes.

  4. Meanwhile, make the croutons. Lightly coat a skillet with some of the reserved rosemary oil and heat over medium. Add cubed bread and sprinkle with salt. Cook, tossing often until golden and toasted all over, about 4 to 5 minutes. Transfer the croutons to a plate to cool.

  5. Strain the rosemary infused olive oil into a glass jar or bowl and discard the rosemary. Transfer the stock and vegetables to a blender, working in batches if necessary, and add 1/4 cup rosemary oil. Blend on high until the soup is completely smooth and creamy. Add more rosemary oil, salt and pepper to taste and blend to combine. Return the soup to the pot and keep warm. If the soup seems thin, simmer another 5 to 10 minutes to reduce slightly. The soup will continue to thicken as it cools.

  6. Serve hot, garnished with a drizzle of rosemary oil and a few croutons. If the soup seems too thick when reheating, add a little stock. The soup will keep refrigerated for a couple of days. The rosemary oil will keep in a sealed container at room temperature for about a week.

Recipe Notes

-The recipe calls for low sodium stock and 2 teaspoons of kosher salt. If you are not using low sodium stock, cut the salt in half to start with and go from there as 2 teaspoons will be too much for some stocks. Having said that, the finished dish should be amply seasoned.

Beet Root and Italian Parsley Salad

Beet Root and Italian Parsley Salad

SERVINGS | PREP TIME 30 MINUTES | COOK TIME 1 HOUR 15 MIN

Ingredients 

  • 4-5 medium beets
  • Lemon zest from one lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small red onion, finely diced
  • 3 tablespoons freshly chopped Italian Parsley
  • 4-6 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper, to taste

 

Place the oven rack in middle position and preheat oven to 425°F Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, about 1 to 1 1/4 hours (depending on size of the beets). Cool in foil package, about 20 minutes. Alternatively, whole beets can be roasted in a casserole dish covered with a lid. Meanwhile, in a medium bowl mix together lemon zest and juice, red onion and Italian Parsley. Stir in oil, season with salt and pepper and let stand while the beets finish roasting (or while they cool).

This gives the dressing enough time for the flavors to develop. When beets are cool enough to handle, peel them, rubbing the skin off with a paper towel, discarding stems and root ends, then cut into 1.5 cm wide wedges.

Transfer to a serving bowl to further cool.

Once the beets have reached room temperature, toss them with dressing. Taste and season with more salt and pepper, if desired. Serve and enjoy