Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms
""Sunchokes are the root of a plant that is related to the sunflower. It tastes like sunflower seeds crossed with potato and contains inulin, an easily-soluble sugar. It is native to North America. Adding bacon bits wouldn't hurt or even roasted, salted sunflower seeds. Potatoes can be substituted for the sunchokes."..."
INGREDIENTS
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2 tablespoons olive oil
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2 large leek, halved lengthwise and thinly sliced crosswise
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6 sunchokes, roughly chopped
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3 stalks celery, chopped
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1 large carrot, chopped
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3 cloves garlic, minced
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salt and ground black pepper to taste
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2 bay leaves
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1/2 bunch fresh tarragon, chopped
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1 dash vermouth
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5 cups vegetable broth
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2 bunches watercress
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2 tablespoons butter
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2 cups chopped fresh mushrooms
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1/2 bunch fresh tarragon, chopped
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