6 servings.

Rosemary Oil
1 cup olive oil
4 sprigs fresh Red Dog rosemary

The Soup
2 tablespoon olive oil
1 cup chopped Red Dog sweet onion
2 garlic cloves, minced
1 quart vegetable stock
2.5lbs Red Dog cauliflower, cored and broken into 1 1/1-inch florets
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
Zest of 1 lemon, for serving
Optional- add a couple small or one large Red Dog german butterball potato (for extra creamy consistency)
Optional- add 1 can cannellini or other white bean, rinsed (for protein and creaminess)

For Croutons
3 cups diced rustic country bread, ~3/4-inch pieces

In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, you want to cook it at a very gently simmer to avoid frying the rosemary. Pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you 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 translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the stock, cauliflower, optional potatoes, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower (and/or optional potatoes) are tender when pierced with a fork, about 10 minutes. Meanwhile, make the optional croutons. Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.

Strain and discard the rosemary stems from the rosemary oil. Use an immersion blender to blend the vegetables, stock (and optional can of beans) with 1/4 cup of rosemary oil until creamy. Add more rosemary oil to taste. Return the soup to the pot and bring to a simmer. Season to taste with salt and pepper. Serve hot, garnish with rosemary oil, croutons and lemon zest.