Brown Butter-Sunchoke Soup with Brussels Sprouts and Bacon

Ingredients

• 6 tablespoons butter
• 2 pounds sunchokes, skin-on, scrubbed, and cut into 1/2-inch disks
• 1 large leek, white and pale green parts only, split in half, washed and sliced into half-inch pieces
• 1 medium onion, finely sliced
• 2 medium cloves garlic, minced
• 1/4 cup finely chopped fresh sage leaves
• 6 cups low-sodium homemade or store-bought chicken broth
• 2 bay leaves
• 1/4 pound bacon, cut into 1/2-inch pieces
• Kosher salt and freshly ground black pepper
• Dash sherry or white wine vinegar
• 1/2 pound brussels sprouts, split in half

Directions

1. Set a large Dutch oven over medium-high heat and melt the butter, moving the pan or stirring as it cooks, until the butter turns a rich brown and smells toasty, about 1 1/2 minutes. Stir in the sunchokes. Cook them, stirring now and then, until they are browned all over and just beginning to char in spots, about 10 minutes. Add the leeks and onions, and cook, stirring occasionally, until they have softened, about 5 minutes longer. Stir in the garlic and sage, and cook, stirring the whole time, until fragrant, about 1 minute. Pour in the chicken stock and add the bay leaves. Bring the pot to a boil, lower the heat to a simmer, and cook until the sunchokes are tender, about 10 minutes. Remove and discard the bay leaves.
2. As the soup cooks, put the bacon in a large cast iron skillet over medium-high heat. Cook, stirring occasionally, until the pieces are browned and crisp, about 10 minutes. Spoon the bacon into a bowl, leaving the rendered fat behind in the skillet, and set it aside.
3. Puree the soup in batches in a blender on high speed until it is fully smooth, about 2 minutes per batch. Pour the blended soup into a large saucepot, passing it through a fine mesh strainer if you want an extra-silky texture. Once all the soup has been blended, season it to taste with salt and pepper. Whisk in the vinegar a teaspoon at a time until the flavor is where you want it, about 1 tablespoon total. Keep the soup warm.
4. Heat the bacon fat again over high heat until it sizzles, then arrange the brussels sprouts in the skillet with their cut sides facing down. Leave them alone until deeply charred, about 3 minutes. Toss them, then keep cooking, tossing and stirring occasionally, until they are tender and nicely browned, about 6 minutes total. Add the bacon back to the skillet and toss everything together. Season to taste with salt, pepper, and a dash of vinegar. Take the skillet off the heat and set it aside.
5. Ladle the hot soup into bowls, then top with the sauteed brussels sprouts and bacon. Finish with a drizzle of bacon fat or olive oil.