Made this great soup for dinner, Cream of Sunchoke Soup. Phil and I ordered it at Lovely Hula Hands for my birthday dinner, where it was WAY better, but hey, I'm trying. (photos are all cut off, but full versions if you click I think)
Ingredients

Chop, chop chop chop chop.

Sunchokes look really weird.

Some for me, some for the soup!

Final product.

1 lb sunchokes, washed, peeled, sliced thin, and soaked in a bowl of cold water and fresh lemon juice
1 med onion, diced
2 med new potatoes, diced small
1/2 lb celariac, diced small
2 celery stalks, diced

1 tbs stone ground mustard
1 cup of dry white wine
1 cup of half and half

4 cups broth
Thyme
Rosemary
Olive oil
Salt

Pepper

Sunchoke Soup

Bring 2tbs olive oil to medium heat in a heavy bottom pot. Sautee onion, rosemary, thyme, and celery for 8 minutes, but do not brown.
Add the other vegetables and mustard, and sautee for 10 minutes.
Add white wine and increase heat, boiling off nearly all the liquid.
Add the broth and keep at a light boil for 30 minutes with no lid.
In batches, puree the soup mixture in a food processor or blender, then transfer back to pot.
Add half and half, and stir while bringing heat up to just a boil. Add salt and peper to taste. Serve hot immediately with a celery leaf to garnish.