Sunchoke and Cauliflower Soup Recipe

Author: Ian Schnoebelen

Nutrition

Cal/Serving: 246
Daily Value: 12%
Servings: 4

Balanced
Fat12g18%
Saturated7g33%
Trans0g0%
Carbs27g9%
Fiber4g15%
Sugars12g0%
Protein10g19%
Cholesterol31mg10%
Sodium301mg13%
Calcium119mg12%
Magnesium41mg10%
Potassium781mg22%
Iron3mg15%
Zinc1mg6%
Vitamin A397IU8%
Vitamin C59mg98%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg19%
Niacin (B3)4mg18%
Vitamin B60mg18%
Folic Acid (B9)102µg26%
Vitamin B120µg4%
Vitamin D1µg0%
Vitamin E1mg3%
Vitamin K23µg29%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
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Sunchoke and Cauliflower Soup

INGREDIENTS

  • 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

Recipe Details

Prep
Cook
Total Time
Servings 4 servings