Ingredients for Cauliflower Soup with Chive Oil and Rye Crostini

• 60g bunches chives

• Koshersalt

• 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 900g ), leaves discarded

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened, divided

• Koshersalt

• 1 large onion, minced

• 60ml double cream

Set a coffee filter in a glass; set aside. Blanch chives for 10 seconds in a medium saucepan of boiling salted water. Transfer to a medium bowl of ice water to cool. Squeeze chives dry; coarsely chop and place in a blender. Add 180ml oil; purée until smooth. Pour through coffee filter; let drain for 3 hours at room temperature, or overnight in refrigerator (do not press on solids). DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.

Preheat oven to 204°C. Line a rimmed baking sheet with parchment paper. Brush bread slices (or toss bread cubes) with 1 tablespoon olive oil; toss with rosemary sprigs. Transfer to prepared sheet; bake until crisp, about 12 minutes. Let cool completely. Discard rosemary sprigs. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Preheat oven to 177°C. Place whole cauliflower head in a large baking dish, rub with 4 tablespoons butter, and season with salt. Add 120ml water to dish. Bake uncovered, tenting with foil if cauliflower begins to brown, until a knife inserted into the core meets no resistance, about 1 1/2 hours. Remove cauliflower from oven; let cool. Coarsely chop and set aside.

Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, about 15 minutes. Add cauliflower and 4 cups water. Simmer until cauliflower is very soft, about 10 minutes. Let cool slightly. Working in batches, purée in a blender until very smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill.

Return soup to pot and bring to a simmer, adding more water if too thick. Season with salt. Remove from heat and whisk in remaining 90ml butter and cream. Serve warm in shallow bowls. Rest crostini on edge of each bowl or scatter croutons over; drizzle with chive oil.

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