Ingredients

The following ingredients have 6 Servings
  • 1 pound sunchokes (Jerusalem artichokes)
  • 1 large cauliflower (about 2 ½ pounds)
  • 3 tablespoons olive oil
  • Kosher salt (to taste)
  • 4 to 6 cups less-sodium chicken or vegetable broth
  • ¼ cup grated Parmesan (plus more for serving)
  • ½ cup heavy cream
  • sliced scallions (for garnish)

Instruction

  • Preheat the oven to 400°F. Peel or scrub the sunchokes. Cut the sunchokes into half-inch cubes. Cut the cauliflower into florets. Place the vegetables on a rimmed baking sheet. Drizzle over the olive oil, sprinkle on the salt and toss to coat. Roast for about 50 minutes until they are golden brown and very tender.
  • Transfer the vegetables to a food processor, add 2 cups of the broth, and puree until fairly smooth. Return the puree to the pot over medium heat, add 2 cups of additional broth, or more depending on the desired consistency. Bring to a simmer over medium-high heat. Stir in the 1/4 cup Parmesan and the cream and serve the soup hot in mugs or bowls. with the scallions sprinkled over and additional Parmesan passed on the side.