Sunchoke soup

Ok, so first of all, sunchoke (not jerusalem artichoke) only because it's easier/quicker to type.

Divide 3 lb sunchokes in half. Roast half in very hot oven after tossing with olive oil, salt & pepper. About 45 minutes. Should be dark, crispy outside with soft inside. Set aside to cool.

Slice remaining sunchokes 1/2" thick.

In stock pot over med high heat, heat splash of olive oil. Add 6 smashed/rough chopped garlic cloves and 2 chopped red onions. Saute 5 min and add sunchokes and a tied bundle of 12-15 thyme stems. Cook 7 min then add 6 1/2 cups veg broth/stock and a cup and a half of dry vermouth. When back at a simmer, cook for 20 min or so until sunchokes are tender. Roughly whack up the roast sunchokes and add them to the soup.

At this point, taste and season with sea salt, black pepper, smoked paprika and a dash of cayenne. With stick blender, pulse until soup is a thick puree with plentiful chunks. Add 2cups half & half and pulse just until color is homogenous.

Add 2 tbsp stripped fresh thyme leaves and several generous splashes of cream sherry or spanish sherry.

Allow to rest for at least 30 min before serving to allow flavors to develop. Serve hot with a splash of sherry and a dusting of smoked paprika.

(Note: this was made with sunchokes only hours out of the dirt in our front yard and thyme I snipped out back. I can't guarantee it would be the same with older/store bought sunchokes. And I wouldn't recommend it at all with dried thyme.)