- 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
- 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
- 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.
The sunchoke-cauliflower soup can be refrigerated overnight.