1 pound sunchokes/Jerusalem artichokes, unpeeled
1 small onion
3 small red potatoes
1 leek, white stalk only with root removed
1 celery stalk
6 TBSP olive oil
2 garlic cloves, chopped
6 cups vegetable stock
1 ½ tsp sea salt, plus more to taste
Freshly ground black pepper
2 bay leaves
Milk or cream, for thinning
Chop the sunchokes into ½ inch chunks and toss in 2 TBSP of olive oil. Roast in the oven for around 15-20 minutes or until they are golden brown .
Chop the onion, potatoes, leek, and celery into 1/2-inch chunks. Heat 2 TBSP olive oil in a soup pot and add the vegetables. Sauté over high heat stiring frequently and let cook until lightly browned, around 10 to 15 minutes. Add the garlic during the last few minutes of cooking.
Add the sunchokes and vegetable stock to the vegetables. Add 1 1/2 teaspoons salt and the bay leaves. Bring to a boil then reduce to a simmer. Cover and allow to cook until the potatoes are tender, around 25 minutes.
For the crispy shallots, slice the shallot in half, lengthwise. Slice the shallots into slivers. In a sauté pan heat 2 TBSP of the oil on medium-high heat. Toss in the shallots and allow to cook until they are golden brown, stirring occasionally. Strain the shallots from the oil and place on a paper towel to drain and reserve for garnish.
Once the potatoes are tender, remove the soup from the heat and allow to cool slightly. Remove the bay leaves from the soup and until the soup is completely smooth. You can do this in batches in a blender or with an immersion blender.
Thin the soup if needed with the cream and season with salt and pepper. Taste and adjust the seasoning and texture if needed.
Garnish with ½ TBSP of the crispy shallots on top.