A light and delicious soup using sunchokes (a.k.a Jerusalem artichoke), a tuber species native to eastern North America.

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil 1 small onion, chopped
• 1 large leek (white part only), thinly sliced
• 2 to 3 cloves garlic, peeled and minced
• 1 lb sunchokes, peeled and cut into chunks
• 2 small potatoes, peeled and cut into chunks
• 4 cups chicken broth
• 2 cups water
• Salt and freshly ground black pepper to taste
• 1/2 cup whipping cream or half and half chopped fresh chives or garlic scapes for garnish

Directions
1 In a large saucepan, heat the butter and oil over medium-high heat.

2 Add the onion and leek and saute for 4 to 5 minutes, until soft; add the garlic and cook for another minute. Add the sunchokes, potatoes, chicken broth and water. Bring to a simmer and cook until the sunchokes are very tender, about 45 minutes.

3 Puree the soup in the pot with an immersion blender, or carefully transfer in batches to a blender and purée until smooth.

4 Season with salt and pepper; stir in the cream. Serve hot, warm or chilled, topped with chives or garlic scapes and an extra drizzle of olive oil.

Serves 4 to 6