Chef – Helena del Pesco
1/4 cup unsalted butter
8 leeks, white and light green parts only, cleaned and sliced
2 medium russet potatoes, peeled and thinly sliced
5 lbs sunchokes (aka Jerusalem artichoke), scrubbed very clean
1 tablespoon coarse salt
6 cups chicken broth
1 cup heavy cream
Pinch of freshly grated nutmeg
Freshly ground white peppercorns
Fried sunchoke chips and pomegranate seeds for garnish
Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soften, about 10 minutes. Add potatoes, sunchokes, salt, and broth; simmer until potatoes are tender, about 30 minutes.
Transfer mixture to the jar of a powerful blender; blend until smooth. Add heavy cream and nutmeg; season with white pepper.
Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with sunchoke chips and pomegranite.