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!