Potato Sunchoke Soup
(courtesy of Debbie Branby, owner of The Cheese Board & Wine Seller in Reno. Yields 3 quarts)
1¼ pounds sunchokes (washed and roughly chopped; no need to peel)
1¼ pounds potatoes (washed and roughly chopped; no need to peel)
1 whole yellow onion (peeled and roughly chopped)
6 cloves garlic
4 cups water
3 cups chicken or vegetable stock
1 tablespoon dried thyme
2 cups heavy cream
2 teaspoons kosher salt
1 teaspoon black pepper
Pinch of cayenne pepper
Put all ingredients in soup pot, bring to boil, and reduce to slow boil. Cook 45 minutes or until all ingredients are tender. Blend with immersion blender or food processor. Adjust seasoning if needed. Garnish with fresh, chopped parsley.
Note: Use half and half or whole milk instead of cream for a lighter soup.