• Make-Ahead

Ingredients

1. 2 tablespoons unsalted butter, plus 2 teaspoons softened butter
2. 1 small celery rib, minced
3. 1/2 small onion, minced
4. 2 cups chicken stock or low-sodium broth
5. 3/4 cup whole milk
6. 1 pound cauliflower, cut into 1-inch florets
7. 6 ounces sunchokes, peeled and cut into 1-inch pieces
8. 1 thyme sprig
9. 1 small garlic clove, minced
10. Salt
11. Four 1/4-inch-thick baguette slices, cut on the bias
12. 1 tablespoon freshly grated Parmigiano-Reggiano cheese
13. Freshly ground pepper
14. 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.
2. 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.
3. 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.

Make Ahead

The sunchoke-cauliflower soup can be refrigerated overnight.