Sunchoke And Cauliflower Soup
|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|
|Garlic clove||1 Small, minced|
|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.