Rosemary Cauliflower Soup

Rosemary Cauliflower Soup

Gettysburg Olive Oil Co.




In a large Dutch oven sauté onions in rosemary EVOO until translucent then add garlic until fragrant (about a minute).

Add cauliflower, stock and salt and pepper bring to a boil and then lower the heat to a simmer. Cover and let simmer for 15 minutes or until cauliflower is tender. 

Pour all soup into a blender and blend until soup begins to thicken and become creamy. Return the soup back to the Dutch oven and keep warm. 

Serve hot with an extra drizzle of rosemary olive oil for garnish.