Sunchoke Soup with Pumpkin Seeds

• 8 cups water
• 1 1/2 teaspoons white wine vinegar
• 2 pounds Jerusalem artichokes (also called sunchokes)*
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped leek (white and pale green parts only)
• 2 garlic cloves, chopped
• 7 cups (or more) vegetable broth
• 1/2 cup heavy whipping cream
• Ground white pepper
• Shelled pumpkin seeds, toasted
• Pumpkin seed oil (optional)
• Sauteed chanterelle mushrooms (optional garnish)

1. Mix 8 cups water and vinegar in large bowl.
2. Working with 1 Jerusalem artichoke at a time, peel and place in vinegar water to prevent discoloration.
3. Set aside.
4. Melt butter in heavy large pot over medium heat.
5. Add onion, leek, and garlic; sprinkle with salt and saute until soft and translucent, stirring often, about 12 minutes.
6. Drain artichokes; rinse well and drain again.
7. Cut into 1-inch pieces.
8. Add to onion mixture and saute 5 minutes.
9. Add 7 cups vegetable broth, increase heat to high, and bring to boil.
10. Reduce heat to medium-low, cover, and simmer until artichokes are very tender, about 1 hour.
11. Cool slightly.
12. Working in batches, puree soup in blender until very smooth.
13. Return to pot.
14. Rewarm soup, adding more broth by 1/4 cupfuls if needed to thin.
15. Stir in cream and season to taste with salt and white pepper.
16. do ahead Can be made 1 day ahead.
17. Cool, cover, and chill.
18. Rewarm before continuing.
19. Divide soup among bowls and garnish with toasted pumpkin seeds; top with a drizzle of pumpkin seed oil and some sauteed mushrooms, if desired.
20. Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets.

water, white wine vinegar, artichokes, butter, onion, garlic, vegetable broth, heavy whipping cream, ground white pepper, pumpkin seeds, oil, chanterelle mushrooms

Taken from www.epicurious.com/recipes/food/views/sunchoke-soup-with-pumpkin-seeds-350413 (may not work)