Sunchoke Soup

I was so excited when Hayley said we were growing sunchokes. If you have never tried them before, this is a lovely way to experience them for the first time.

For 2 full-size portions, or 4 side portions:

• 2 pounds sunchokes, sliced*
• 2 stalks celery, sliced thin
• 2 medium (or 1 large) leek, sliced thin
• 2 garlic cloves, sliced thin
• 2 tablespoons olive oil
• 2 sprigs fresh thyme
• 4 cups veggie broth
• 2 teaspoons salt
• 1/2 cup dairy like yogurt or creme fraîche, optional

For garnish:

• 1/2 pound Cremini mushrooms
• chili oil
• thyme leaves

*Note: Flatbed Farm sunchokes have very thin skin, so all you need to do is wash them really well and cut out any bad spots. Other sunchokes may have tougher skins that should be peeled. Use your best judgment.

In a soup pan on medium-high heat, add olive oil, sliced leeks and celery and cook for 2 minutes. Then add the sliced garlic and sauté until they are soft but not caramelized.....