Sunchoke Vichyssoise With Nettles & Preserved Lemon

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SF Gate

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Ingredients

Soup:

4 large leeks, white parts only

1 lemon

4 pounds sunchokes

5 tablespoons unsalted butter

6 large cloves garlic, peeled and sliced

Kosher salt, to taste

3 quarts vegetable stock

1 pound Yukon potatoes, peeled and thinly sliced

Fine sea salt, to taste

Optional cheesecloth sachet:

2 bay leaves

12 whole white peppercorns

6 allspice berries

4 juniper berries

Nettles:

1 pound wild stinging nettles

3 cups heavy whipping cream

1/2 cup creme fraiche

Garnish:

2 tablespoons olive oil + more as needed

Kosher salt and pepper, to taste

1 preserved lemon

Cracked black pepper

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