• 2 tbsp vegetable oil

  • 5 large Sunchokes from Nutrient Dense, cleaned and chopped

  • 1 medium potato from Nutrient Dense,  cleaned and chopped

  • 2 Leeks from Plenty Wild

  • Large handful of arugula from Nutrient Dense

  • 1 cup white wine (Riesling) from Fort Berens Winery

  • 1/4 cup maple butter from Maples Sugar Shack

  • Loaf of fresh sourdough bread from Rising Knead

  • Salt, to taste



  • Preheat large pot over medium heat, add vegetable oil and Leeks. Saute until soft (about 5-10 minutes).

  • Add cleaned and rough-chopped sunchokes and potatoes, saute for 5 minutes.

  • Add white wine and salt, sauté until wine begins to bubble.

  • Add 3 cups of water (or vegetable stock) and continuing simmering.

  • Cook until sunchokes are soft when poked with a fork, puree with an immersion blender.

  • Add water or vegetable stock to adjust to desired consistency.

  • Stir in maple butter.

  • Add salt to taste.

  • Finish with a drizzle of olive oil, top with fresh arugula and serve!