Sunchoke Soup

I only discovered sunchokes last year.  Also known as Jerusalem Artichokes, they are a root (unrelated to the artichoke family) that looks quite similar to ginger.  When cooked they can be used in place of a potato in a recipe, and provide a rich interesting flavour.  I also call this soup "butter bacon soup" even though it contains neither ingredient -- but there are hints of both flavours in it!

• 1/2 cup olive oil
• 3 leeks (white part), thoroughly cleaned and coarsely chopped
• 1 sweet onion, chopped
• 1 stalk celery, back peeled then chopped
• 2 pounds sunchokes, peeled and coarsely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh thyme
• 1/2 tsp salt, or to taste
• pepper to taste
• 6 cups chicken stock (vegetable stock for a vegan soup)
• 1 cup rice milk

1. Heat the oil over medium heat in a large pot.  Add leeks, onion and celery.  Cook for 6 minutes, stirring occasionally.
2. Add the sunchokes, garlic, thyme, salt and pepper.  Cook for about 8 minutes, stirring once or twice.
3. Add stock, bring to a boil and then reduce to a medium simmer.  Cook 30 minutes, stirring occasionally.
4. Puree soup in Vitamix (or use a hand blender) until smooth.  Add rice milk and return to stove to simmer for 10-15 minutes.

I've listed this recipe at The W.H.O.L.E. Gang for Friday Foodie Fix - Secret Ingredient Thyme.