Sunchoke and Cauliflower Soup

Author: 
Ian Schnoebelen
  •   2tablespoons unsalted butter, plus 2 teaspoons softened butter
  •   1small celery rib, minced
  •   1/2small onion, minced
  •   2cups chicken stock or low-sodium broth
  •   3/4cup whole milk
  •   1pound cauliflower, cut into 1-inch florets
  •   6ounces sunchokes, peeled and cut into 1-inch pieces
  •   1thyme sprig
  •   1small garlic clove, minced
  •   Salt
  •   Four 1/4-inch-thick baguette slices, cut on the bias
  •   1tablespoon freshly grated Parmigiano-Reggiano cheese
  •   Freshly ground pepper
  •   1/2cup sunflower sprouts
Ian Schnoebelen takes cauliflower soup to another level by adding sunchokes (also called Jerusalem artichokes)—small, knobby tubers that taste sweet and crisp when raw, nutty and creamy when roasted. Schnoebelen cooks the sunchokes before pureeing them into the soup, which adds a wonderfully earthy flavor.

Directions RichSnippets

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Recipe Details

Preparation Time: 
40 minutes
Cooking Time: 
30 minutes
Total Time: 
1 hour 10 minutes
Serves: 
4

Nutrition

Calories per serving:

486 calories

Dietary restrictions:

Balanced, High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

24%

Servings:

4
  • Fat 24g 37%
  • Carbs 54g 18%
  • Saturated 13g 67%
  • Fiber 7g 30%
  • Trans 1g
  • Sugars 23g
  • Monounsaturated 7g
  • Polyunsaturated 2g
  • Protein 19g 38%
  • Cholesterol 61mg 20%
  • Sodium 888mg 37%
  • Calcium 233mg 23%
  • Magnesium 83mg 21%
  • Potassium 1,559mg 45%
  • Iron 5mg 30%
  • Zinc 2mg 13%
  • Phosphorus 372mg 53%
  • Vitamin A 190µg 21%
  • Vitamin C 117mg 195%
  • Thiamin (B1) 1mg 39%
  • Riboflavin (B2) 1mg 40%
  • Niacin (B3) 7mg 36%
  • Vitamin B6 1mg 38%
  • Folic Acid (B9) 199µg 50%
  • Vitamin B12 0µg 8%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 46µg 58%
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