Sunchoke And Cauliflower Soup Recipe


DishMain Ingredient


 2 tablespoons unsalted butter, plus 2 teaspoons softened butter
 1 small celery rib, minced
 Onion1/2 Small, minced
 2 cups chicken stock or broth
 Whole milk3/4 Cup (16 tbs)
 1 pound cauliflower, cut into 1-inch florets
 6 ounces sunchokes, peeled and cut into 1-inch pieces
 Sprig thyme1
 Garlic1 Clove (5gm), minced
 Salt To Taste
 Four 1/4 inch-thick baguette slices
 1 tablespoon freshly grated Parmigiano-Reggiano cheese
 Ground pepper1 To taste
 1/2 cup sunflower sprouts


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.