Sunchoke and Cauliflower Soup

Ian Schnoebelen takes cauliflower soup to another level by adding sunchokes (also called Jerusalem artichokes)--small, knobby tubers that taste sweet and crisp when raw, nutty and creamy when roasted. Schnoebelen cooks the sunchokes before pureeing them into the soup, which adds a wonderfully earthy flavor.

Slideshow:More Great Vegetable Soups

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  • Servings: 4

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  • 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

How to make this recipe

  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.

Contributed By Photo © April Williams Published July 2007

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