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.
More Great Vegetable Soups
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
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.
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