Creamy Cauliflower and Sunchoke Soup
With the incomparable flavor of sunchoke, this unique soup will soon become a favorite on your table.
Equipment
- High-Powered Blender for a perfectly-smooth purée
- Immersion Blender for a less-perfectly-smooth but still lovely purée
Ingredients
- 4 tablespoons (50g) unsalted butter
- ½ - ¾ pound (225-340g) fresh sunchokes thoroughly washed (no need to peel) and roughly chopped
- 1 medium head roughly-chopped cauliflower
- 4-6 cups (1 to 1 ½ liter) chicken or vegetable stock or equivalent amount of water
- 1 tablespoon Better than Bouillon vegetable base, or other soup 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, and serve.
