Sunchoke and Cauliflower Soup

Name: Sunchoke and Cauliflower Soup
Cook time: 40 min
Yield: 4
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 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; Salt; Four 1/4-inch-thick baguette slices, cut on the bias; 1 tablespoon freshly grated Parmigiano-Reggiano cheese; Freshly ground pepper; 1/2 cup sunflower sprouts

Sunchoke and Cauliflower Soup was pinched from <a href="http://www.foodandwine.com/recipes/sunchoke-and-cauliflower-soup" target="_blank">www.foodandwine.com.</a>

"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...."

INGREDIENTS

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2 tablespoons unsalted butter, plus 2 teaspoons softened butter

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1 small celery rib, minced

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1/2 small onion, minced

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2 cups chicken stock or low-sodium broth

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3/4 cup whole milk

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1 pound cauliflower, cut into 1-inch florets

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6 ounces sunchokes, peeled and cut into 1-inch pieces

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1 thyme sprig

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1 small garlic clove, minced

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Salt

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Four 1/4-inch-thick baguette slices, cut on the bias

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1 tablespoon freshly grated Parmigiano-Reggiano cheese

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Freshly ground pepper

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1/2 cup sunflower sprouts

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