Curried Cauliflower-Sunchoke Soup

Serves 6

  • 3 Tbsp. organic pasture-raised butter
  • 1 onion, sliced
  • 1 large head of cauliflower (about 2lbs.), cut into medium-sized florets
  • 1lb. sunchokes (also known as Jerusalem Artichokes), peeled and cut into 1” cubes
  • 4-6 cups vegetable or chicken stock
  • 1-2 tsp. sea salt
  • 1/2 tsp. freshly-ground black pepper
  • 1 Tbsp. curry powder, more to taste
  • 1/4 cup creme fraiche, optional
  1. Melt the butter in a medium-sized pot. Add the onion and saute until soft.
  2. Add the cauliflower and sunchokes and saute until lightly-browned.
  3. Add the vegetable or chicken stock to cover. Bring to a boil, lower heat and simmer 30-40 minutes, until vegetables are soft. Season with sea salt, freshly-ground black pepper and curry powder.
  4. When the soup is done, let stand until cool, then puree in a blender.
  5. When reheating, add creme fraiche, if using.