Sunchoke And Cauliflower Soup Recipe
Ingredients
| 2 tablespoons unsalted butter, plus 2 teaspoons softened butter | ||
| 1 small celery rib, minced | ||
| Onion | 1/2 Small, minced | |
| 2 cups chicken stock or broth | ||
| Whole milk | 3/4 Cup (16 tbs) | |
| 1 pound cauliflower, cut into 1-inch florets | ||
| 6 ounces sunchokes, peeled and cut into 1-inch pieces | ||
| Sprig thyme | 1 | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | To Taste | |
| Four 1/4 inch-thick baguette slices | ||
| 1 tablespoon freshly grated Parmigiano-Reggiano cheese | ||
| Ground pepper | 1 To taste | |
| 1/2 cup sunflower sprouts | ||
Directions
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.
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.
Chef
