Creamy Cauliflower and Sunchoke Soup
With the incomparable flavor of sunchoke, this rich, creamy soup will soon become a favorite on your winter table.
Servings
6
Ready In:
45min
Good For:
Fall and Winter
Inroduction
About this Recipe
By: Rachel
I first tasted sunchoke at the genius chef Ethan Stowell’s now-closed Seattle restaurant, Union. The cream of sunchoke soup was puréed to a perfectly smooth consistency. It was poured tableside over a poached egg garnished with chives, and possessed an enchanting taste that was unlike anything I had ever tasted before. The next day, I was on the hunt for every sunchoke recipe I could find.
Ingredients
-
4 tablespoons (50 g) unsalted butter
-
½ to ¾ pound (225-340g) fresh sunchokes, thoroughly washed (no need to peel) and roughly chopped
-
1 medium head fresh cauliflower, roughly chopped
-
4-6 cups (1 to 1 ½ liter) chicken or vegetable broth, or equivalent amount of water plus 1 tablespoon (15g) “Better than Bouillon” vegetable base
-
1 cup (235mL) heavy cream
-
Kosher salt to taste
-
2 tablespoons finely chopped chives or parsley to garnish
Sunchokes (otherwise known as Jerusalem artichokes) are knobby tubers which vary greatly in size, shape, and color, but overall look a bit like ginger root. They are part of the sunflower family, and are harvested right after the first winter frost has sweetened them. Their taste is difficult to describe—a little like artichoke, with a sweet and nutty flavor.
Sunchokes can be eaten raw (thinly sliced on a salad), fried (prepared as you might a potato chip), or roasted. My favorite way to eat them, by far, is in sunchoke soup. They become delightfully creamy, especially when paired with cauliflower, and have a true affinity with dairy. If you have never had them before, I predict that once you try them in this soup, they will become one of your favorite vegetables.
Sunchokes (otherwise known as Jerusalem artichokes) are knobby tubers which vary greatly in size, shape, and color, but overall look a bit like ginger root. They are part of the sunflower family, and are harvested right after the first winter frost has sweetened them. Their taste is difficult to describe – a little like artichoke, with a sweet and nutty flavor.
Sunchokes can be eaten raw (thinly sliced on a salad), fried (prepared as you might a potato chip), or roasted. My favorite way to eat them, by far, is in sunchoke soup. They become delightfully creamy, especially when paired with cauliflower, and have a true affinity with dairy. If you have never had them before, I predict that once you try them in this soup, they will become one of your favorite vegetables.
Ingredients
-
4 tablespoons (50 g) unsalted butter
-
½ to ¾ pound (225-340g) fresh sunchokes, thoroughly washed (no need to peel) and roughly chopped
-
1 medium head fresh cauliflower, roughly chopped
-
4-6 cups (1 to 1 ½ liter) chicken or vegetable broth, or equivalent amount of water plus 1 tablespoon (15g) “Better than Bouillon” vegetable base
-
1 cup (235mL) heavy cream
-
Kosher salt to taste
-
2 tablespoons finely chopped chives or parsley to garnish
Step by Step Instructions
Step 1
Cut the cauliflower and sunchokes into large-ish chunks, and add to a medium bowl.
Step 2
In a deep, heavy saucepan, melt the butter over medium heat until bubbling. Add the vegetables, and sauté until lightly browned.
Step 3
Add just enough stock to completely cover the vegetables, and simmer until the vegetables are soft. Remove from the heat, and let cool.
Step 4
Add the soup to a Vitamix, or another high-powered blender, and blend on a high speed until completely smooth (if necessary, you may add some additional stock to ensure that the soup blends properly).
Step 5
Return to the stockpot, add heavy cream, and simmer over medium-low heat. Add kosher salt to taste. The soup should be quite thick and creamy, coating the back of a spoon.
Step 6
Garnish with finely chopped chives or parsley.
Optional: This soup is delicious just as it is, or you may serve it as Ethan Stowell often did, poured tableside over a perfectly poached egg garnished with chives.
Serving Suggestion: Serve this soup as a standalone dish with fresh bread, or as a side dish alongside poultry—like a simply roast chicken or confit duck leg. A light arugula salad will add some bitterness to compare with the richness of the soup.
Beverage Pairing
By: Olivia
This soup is creamy and has a beautiful nuttiness from the sunchoke. Pair this soup with a medium-bodied white wine with great minerality and acidity to complement it. The Violet Wine team encourages some lesser-known grape varietals. A Chenin Blanc from California, a Gruner Veltliner from Austria, or a Cortese from Piedmont, Italy. While vastly different wines, each will bring some brightness to this dish!
These recipes all sound so delicious. Can’t wait to try some of them! I am just wondering where to find sunchokes?! Thanks for sharing your delicacies.
Thanks, Margaret! I’ve had good luck finding sunchokes at Whole Foods and at local co-ops or natural food stores. You might also see them at the Farmer’s Market – and Amazon will ship them to you, as well! Let me know if you try the soup.