Sunchoke And Cauliflower Soup Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Unsalted butter2 Tablespoon
 Softened butter2 Teaspoon
 Celery rib1 Small, minced
 Small onion1⁄2 , minced
 Chicken stock/Broth2 Cup (32 tbs)
 Whole milk3⁄4 Cup (12 tbs)
 Cauliflower1 Pound, cut into 1 inch florets
 Sunchokes6 Ounce, peeled and cut into 1 inch pieces
 Thyme sprig1
 Garlic clove1 Small, minced
 Salt To Taste
 1/4 inch thick baguette4
 Grated parmigiano reggiano cheese1 Tablespoon
 Freshly ground pepper To Taste
 Sunflower sprouts1⁄2 Cup (8 tbs)

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.
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