Wash and scrub or peel the sunchokes. Have a large pot of cold water with a bit of lemon ready. Slice sunchokes and place them immediately in a bowl of water.

Wash and slice the leek. Peel and slice the shallots and garlic.

In a large pot over medium heat, melt butter. Add sliced leeks, shallots, and garlic; sauté until soft and translucent, around 7 minutes.

Add peeled and sliced sunchokes to the pot. Add thyme leaves, cooking briefly (2-3 minutes) before deglazing with sherry.

Stir, allowing most of the alcohol to evaporate.

Pour in chicken broth and cream, bringing the soup to a boil. Reduce heat, cover, and simmer until sunchokes are tender (25-30 minutes).

Use an immersion blender or transfer to a blender, pureeing until smooth. For a creamier soup, add 1 cup of heavy whipping cream to the soup at this time.

Season with salt and pepper. Adjust consistency by adding more broth if needed. If you added whipping cream, make sure to bring the soup to a boil before storing it.

Serve with a touch of truffle oil or parmesan crisps.