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CAULIFLOWER AND SUNCHOKE SOUP

Food & Wine Annual Cookbook 2008
Food & Wine Magazine
Active: 40 min
Total: 1 Hr 10 min
4 Servings


Ingredients
• 2 tablespoons unsalted butter, plus 2 teaspoons softened butter
• 1 small celery rib, minced
• 1/2 small onion, minced
• 2 cups chicken stock or 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
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese
• Freshly ground pepper
• 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. Meanwhile, preheat the oven to 350°F.

2. 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 it to the saucepan: season with salt and pepper. Ladle into bowls and top with the sunflower sprouts. Serve with the cheese toasts.
—Ian Schnoebelen

Make Ahead: The soup can be refrigerated overnight. Reheat gently.
Wine: Ripe, luxurious Chardonnay.