1 pound (peeled weight) sunchokes (Jerusalem artichokes); reserve larger pieces of peel
1 lemon, halved
2 tablespoons EVOO
2 tablespoons butter
1 large onion, chopped
2 large cloves garlic, crushed
Salt and white pepper
A bundle of rosemary, tied with kitchen string
2 large russet potatoes, scrubbed, peeled and cubed; reserve larger pieces of peel
Non-aerosol cooking spray
6 cups vegetable stock
Fine sea salt
½ cup heavy cream
Place sunchokes in lemon water to soak.
Preheat oven to 425°F. Line a small baking sheet or ¼ sheet pan with parchment paper.
Heat oil and butter in soup pot and add onions, then add garlic, salt and white pepper and rosemary and soften, partially covered. Add potatoes, drain and add sunchokes and add stock. Bring to boil, reduce a bit and cook until tender, 25 to 30 minutes.
Meanwhile, thinly slice the sunchoke and potato peels into strips and place on prepared baking sheet. Dress with cooking spray and bake until very crisp, 7 to 8 minutes on each side, flipping once. Sprinkle with fine sea salt.
Remove the bundle of rosemary from soup. Using a stick blender, puree the soup until very smooth, add the cream and briefly combine. Serve soup topped with crispy peels.