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

Click Here For Directions

Recipe Details

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

Nutrition

Calories per serving:

503 calories

Dietary restrictions:

Balanced, High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

25%

Servings:

4
  • Fat 101g 155%
  • Carbs 215g 72%
  • Saturated 57g 283%
  • Fiber 30g 119%
  • Trans 3g
  • Sugars 94g
  • Monounsaturated 28g
  • Polyunsaturated 7g
  • Protein 80g 161%
  • Cholesterol 260mg 87%
  • Sodium 3,588mg 149%
  • Calcium 1,044mg 104%
  • Magnesium 337mg 84%
  • Potassium 6,247mg 178%
  • Iron 22mg 120%
  • Zinc 8mg 55%
  • Phosphorus 1,568mg 224%
  • Vitamin A 803µg 89%
  • Vitamin C 469mg 782%
  • Thiamin (B1) 2mg 155%
  • Riboflavin (B2) 3mg 165%
  • Niacin (B3) 29mg 145%
  • Vitamin B6 3mg 152%
  • Folic Acid (B9) 801µg 200%
  • Vitamin B12 2µg 34%
  • Vitamin D 6µg 2%
  • Vitamin E 4mg 22%
  • Vitamin K 186µg 232%
Have a question about nutritional data? Let us know.
Rate this Recipe

The Daily Meal Editors and Community Say...