1 lb sunchokes, peeled and roughly chopped
3 cups vegetable or chicken stock (preferable home made)
1 lb ramps, roughly chopped
5 oz stinging nettles*, cleaned and blanched
¼ cup fresh mint leaves, chopped
½ cup fresh flat leaf parsley leaves
salt & pepper to taste
dollop of crème fraiche for garnish
Add the sunchokes and stock to a stockpot. Cover and simmer over low heat for about an hour, or until the sunchokes are very tender.
Add the ramps, nettles, mint and parsely, and cook for another minute or two until the ramps are a bright green in color and the nettles are warmed through.
Transfer to a blender and blend the nettle soup until smooth and bright green. Salt to taste then pour the green soup into 4 small soup bowls.
Top with a dollop of crème fraiche per bowl and serve with some crusty bread, toasted and rubbed with a raw clove of garlic.