(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Food & Wine Annual Cookbook 2008
Food & Wine Magazine
Active: 40 min

Total: 1 Hr 10 min
4 Servings


• 2 tablespoons unsalted butter, plus 2 teaspoons softened butter
• 1 small celery rib, minced
• 1/2 small onion, minced
• 2 cups chicken stock or 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
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese
• Freshly ground pepper
• 1/2 cup sunflower sprouts

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°F.

2. 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.

3. Working in batches, puree the soup in a blender until smooth. Return it to the saucepan: season with salt and pepper. Ladle into bowls and top with the sunflower sprouts. Serve with the cheese toasts.
—Ian Schnoebelen

Make Ahead: The soup can be refrigerated overnight. Reheat gently.
Wine: Ripe, luxurious Chardonnay.


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages