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
  • 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

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