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