Wednesday, December 8, 2010

Puree of Sunchoke and Cauliflower Soup

Twenty-seven degrees out here in NH, and I've got a pot of sunchoke and cauliflower soup that I cooked up last night, and fougasse from Beach Pea.  Need I say more?  :)  The inspiration for this soup came from an old Food and Wine recipe that you can find online here.  A quick note about sunchokes: they don't need to be peeled but they do need to be rinsed, particularly between the knobs where dirt collects.

Cauliflower from Heron Pond Farm and sunchokes from Wake Robin Farm (thyme from my garden)

This could not be an easier soup to make from local and homemade ingredients.  Chop, drop and simmer...puree, season and serve!  I brighten my version with either apple cider vinegar or sherry vinegar.  Blue cheese, or any aged goat cheese, would be delectable as a garnish on this soup.

Sure does look like fish chowder!

Quick puree with my 2nd favorite kitchen tool...

...results in this finished bowl of goodness!

No comments:

Post a Comment