inspired by vichyssoise

...but ultimately so divergent from vichyssoise that I can hardly call it that.

3 leeks, trimmed
1 Tbs butter*
1 lb. sunchokes (Jerusalem artichokes), peeled and chopped
1 shallot, peeled and chopped
2 small cloves garlic, peeled and chopped
1 vegan bouillon cube
2 1/2 cups water
1 dried chipotle pepper, ground in a mortar and pestle

Boil leeks within an inch of their lives. Reserve broth. (I drink it neat, hot or cold -- love the stuff.)

Melt butter* in skillet and add shallots, sunchokes and garlic. Lower heat and let 'em sweat for a bit. In a separate saucepan, bring water to a boil and dissolve bouillon cube. When the little bits of shallot in your skillet are starting to brown and crisp, scrape the contents of the skillet into the saucepan. Add a chipotle pepper that you've ground up in your mortar and pestle. Simmer for a long time, until the sunchokes absorb most of the liquid and are soft. (You may need to add more liquid. Use the leek broth.)

When sunchoke mixture is cooked down, place boiled leeks in Cuisinart. Add sunchoke mixture. Puree. Thin with more leek broth as needed.

Delight in this.

* The butter makes this non-vegan, but I love the flavor it adds. For a vegan version (and a different flavor), substitute olive oil.