Sunchoke Velouté with Sage Pistou

In a heavy bottomed stockpot, cook bacon over medium heat until crispy. (If you’d rather not use bacon, then omit this step and replace bacon fat in later steps with olive oil.)

While bacon is cooking, chop the sunchokes into 1-inch chunks and toss with juice of half a lemon to prevent browning. Set aside and prepare other vegetables.

Remove bacon with a slotted spoon and drain on paper towels. Keep about 2 tablespoons of fat in the pan and add the butter. Add the onion, leek and celeriac and sauté for a few minutes, until onion is golden. Add garlic and sauté for another couple of minutes. Add sunchokes and stock, bring to a simmer and reduce heat to maintain a slow simmer.

Meanwhile, make the pistou: Combine sage, parsley, garlic, juice and zest of half a lemon and the olive oil in a blender or food processor and process until smooth. (Makes a little over 1 cup. Extra pistou will keep in the refrigerator for several days.)

After about 15 minutes, test the sunchokes with a fork—you want them tender but not mushy. As soon as they’re tender, puree soup in the pan with an immersion blender, or transfer to a blender and puree in batches. For absolute smoothness, pass pureed soup through a fine mesh sieve.

Return soup to pot, add cream or crème fraiche, season with salt and pepper, and return to a simmer. Serve with the cooked bacon and a drizzle of sage pistou.