04 June 2009

Recipe: Sunchoke and Cauliflower Soup

From Denny: Touted as a rock star on the food scene in New Orleans comes a simple recipe anyone can do! I love sunchokes and cauliflower in soups and this one is a winner for both taste and healthy! How can you go wrong with cheese toast?

Here's an excerpt from the article about him from Country Roads Magazine. For the rest of the interesting article, go here:

Appearing on Food & Wine magazine’s cover as one of America’s ten best new chefs for 2007 must be the culinary equivalent of being on the cover of Rolling Stone.

Even in a world of rock-star chefs, Ian Schnoebelen might not have perceived himself in that limelight. Iris’ chef-and co-owner Schnoebelen was caught by surprise by the honor although Food & Wine‘s representatives had been calling the restaurant and asking questions.

“I was excited they were interested in the restaurant but had no idea they had chosen me for best new chefs,” Schnoebelen said. As far as seeing himself on the magazine’s cover, he said, “It was great, especially for business, but a little embarrassing.”

Schnoebelen will have to get used to the attention. He’s made the city proud and he’s turning out fantastic fresh cuisine at the tiny forty-two-seat restaurant he co-owns with partner Laurie Casebonne."

From: Chef Ian Schnoebelen at restaurant Iris, New Orleans, Louisiana, published in Country Roads Magazine

Ingredients:

2 Tbsp unsalted butter, plus 2 tsp 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 lb cauliflower, cut into 1-inch florets

6 oz sunchokes (Jerusalem artichokes) peeled and cut into 1-inch pieces

1 thyme sprig

1 small garlic clove, minced

Salt

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

1 Tbsp freshly grated Parmigiano-Reggiano cheese

Freshly ground pepper

1/2 cup sunflower sprouts

Directions:

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°. 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.

Working in batches, purée the soup in a blender until smooth. Return the soup to the saucepan; season with salt and pepper. Ladle into bowls and top with the sprouts. Serve with the cheese toasts.

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