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Sunchoke And Cauliflower Soup

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  Unsalted butter 2 Tablespoon
  Softened butter 2 Teaspoon
  Celery rib 1 Small, minced
  Small onion 1⁄2 , minced
  Chicken stock/Broth 2 Cup (32 tbs)
  Whole milk 3⁄4 Cup (12 tbs)
  Cauliflower 1 Pound, cut into 1 inch florets
  Sunchokes 6 Ounce, peeled and cut into 1 inch pieces
  Thyme sprig 1
  Garlic clove 1 Small, minced
  Salt To Taste
  1/4 inch thick baguette 4
  Grated parmigiano reggiano cheese 1 Tablespoon
  Freshly ground pepper To Taste
  Sunflower sprouts 1⁄2 Cup (8 tbs)

1. In a large saucepan, melt the 2 tablespoons of butter. Add the celery and onion and cook over low heat until softened, about 6 minutes. Add the stock and milk and bring to a simmer over high heat. Add the cauliflower, sunchokes and thyme and bring to a boil. Simmer over low heat until the sunchokes are very tender, about 30 minutes; discard the thyme sprig. Meanwhile, preheat the oven to 350°.
2. In a small bowl, mix the 2 teaspoons of softened butter with the garlic and season with salt. Spread the garlic butter on the baguette slices and place on a baking sheet. Sprinkle with the cheese and bake for about 8 minutes, until crisp.
3. Working in batches, puree the soup in a blender until smooth. Return it to the saucepan; season with salt and pepper. Ladle into bowls and top with the sunflower sprouts.

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Sunchoke And Cauliflower Soup Recipe