Sunchoke and Cauliflower Soup

Name: Sunchoke and Cauliflower Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 inches thick baguette slices, cut on the bias; 454 grams cauliflower, cut into 1-inch florets; 1 small rib small celery rib, minced; 1 small garlic clove, minced; 473 milliliters chicken stock or low-sodium broth; 1 smalls onion, minced; 1 Tbsp freshly grated Parmigiano-Reggiano cheese; 4 servings Freshly ground pepper; 4 servings Salt; 170 grams sunchokes, peeled and cut into 1-inch pieces; 118 milliliters sunflower sprouts; 1 thyme sprig; 2 Tbsps unsalted butter, plus 2 teaspoons softened butter; 177 milliliters whole milk

Sunchoke and Cauliflower Soup might be just the soup you are searching for. This recipe makes 4 servings with 179 calories, 9g of protein, and 10g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up thyme sprig, cauliflower, milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

In a large saucepan, melt the 2 tablespoons of butter.

Ingredients you will need

Butter

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Sauce Pan

Add the celery and onion and cook over low heat until softened, about 6 minutes.

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Celery

Onion

Add the stock and milk and bring to a simmer over high heat.

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Stock

Milk

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.

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Cauliflower

Jerusalem Artichoke

Thyme

Meanwhile, preheat the oven to 35

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Oven

In a small bowl, mix the 2 teaspoons of softened butter with the garlic and season with salt.

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Butter

Garlic

Salt

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Bowl

Spread the garlic butter on the baguette slices and place on a baking sheet.

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Garlic Butter

Baguette

Spread

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Baking Sheet

Sprinkle with the cheese and bake for about 8 minutes, until crisp.

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Cheese

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Oven

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.

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Salt And Pepper