Inspired by Jenniewho told me to consider sunchokes for a soup, and I took it from there – so thanks to Jennie for such a brilliant idea!
2 garlic cloves, minced
1 teaspoon fresh thyme, plus more for garnish
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 pounds sunchokes
3-4 cups vegetable stock
1 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
2 teaspoons fresh lemon juice
Freshly grated Parmigiano-Reggiano (optional)
Caramelized onions for garnish (optional)
1. In a medium pot, over medium heat, warm 2 tablespoons of the olive oil until shimmering. Add the garlic and thyme and cook, stirring, for 1 minute.
2. Add the sunchokes, stock, the rest of the olive oil, salt, and nutmeg. Bring to a simmer, cover, reduce heat to low and cook for an hour, until sunchokes are soft and are practically falling apart. If some of the tubers refuse to fall apart, cut them into smaller chunks with a knife.
3. With an immersion blender, puree the soup until smooth. Stir in lemon juice. Ladle into bowls and serve with caramelized onions, Parmigiano-Reggiano, and thyme. If you like, add a drizzle of olive oil as well.