I remember seeing this soup on Gluten-Free Girl and the Chef, Shauna and Danny Ahern's wonderful blog, and thinking I should make it right away. That was a year ago. Today, I finally made the soup. It was delicious!
This is the first time I've eaten sunchoke, also known as Jerusalem artichoke. It looks like a cross between potato and ginger, and tastes a little like water chestnut.
I rarely consult recipes when I cook. When I do, as in this case, I don't follow them precisely. I get the general idea and then I just do it, relying on my own skills, experience, and tastebuds, nary a measuring spoon in sight. In this case, I didn't want to deal with a blender, so I chopped the potatoes and peeled sunchoke extra small, and then gave them a rough mash in the pot once they cooked through. I also omitted the heavy cream, so that it would be dairy-free. Because of these two changes, you'll see that my version is less creamy looking, but I'm sure it's just as tasty.