Sunchoke Bisque

2 tablespoons butter
1 tablespoon canola oil
2 cups chopped leek (white)
3 pounds sunchokes, roughly chopped
1 large russet potato peeled and roughly chopped
7 cups of vegetable broth
Salt and pepper
Extra olive oil for drizzling

Heat the butter and the oil in a heavy-bottomed pot over medium heat. Add the leeks and onions and sauté until slightly caramelized, about 15 minutes. Add the sunchokes, potatoes and broth. Season to taste with salt and pepper. Bring to a simmer, and let simmer until the potatoes and sunchokes are soft, about 15 minutes.

Puree the soup in a blender until smooth. If you prefer a thicker soup, keep some of the liquid in the pot when you ladle the soup into the blender.

Taste and adjust seasoning if necessary, and serve serve with a few drizzles of olive oil.

Makes 10 servings

From my favorite cookbook these days:
Wild Flavors from Didi Emmons