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1
Mix 8 cups water and vinegar in large bowl.
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2
Working with 1 Jerusalem artichoke at a time, peel and place in vinegar water to prevent discoloration.
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3
Set aside.
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4
Melt butter in heavy large pot over medium heat.
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5
Add onion, leek, and garlic; sprinkle with salt and saute until soft and translucent, stirring often, about 12 minutes.
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6
Drain artichokes; rinse well and drain again.
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7
Cut into 1-inch pieces.
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8
Add to onion mixture and saute 5 minutes.
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9
Add 7 cups vegetable broth, increase heat to high, and bring to boil.
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10
Reduce heat to medium-low, cover, and simmer until artichokes are very tender, about 1 hour.
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11
Cool slightly.
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12
Working in batches, puree soup in blender until very smooth.
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13
Return to pot.
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14
Rewarm soup, adding more broth by 1/4 cupfuls if needed to thin.
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15
Stir in cream and season to taste with salt and white pepper.
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16
do ahead Can be made 1 day ahead.
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17
Cool, cover, and chill.
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18
Rewarm before continuing.
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19
Divide soup among bowls and garnish with toasted pumpkin seeds; top with a drizzle of pumpkin seed oil and some sauteed mushrooms, if desired.
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20
Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets.
