Lunch: Sunchoke and Cauliflower Soup

Ingredients

2 tablespoons unsalted butter, plus 2 teaspoons softened butter
1 small celery rib, minced
1/2 small onion, minced
2 cups chicken stock or low-sodium broth
3/4 cup whole milk
1 pound cauliflower, cut into 1-inch florets
6 ounces sunchokes, peeled and cut into 1-inch pieces
1 thyme sprig
1 small garlic clove, minced
Salt
Four 1/4-inch-thick baguette slices, cut on the bias
1 tablespoon freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper
1/2 cup sunflower sprouts

Instructions

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 °. 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.
Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan; season with salt and pepper. Ladle into bowls and top with the sprouts. Serve with the cheese toasts.

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