Preparation

Cut all but 2 of the sunchokes into large pieces. Using a mandoline, cut the remaining 2 sunchokes into thin slices and place in a bowl of cold water until ready to serve.

In a large saucepan, cook the sunchokes, apple, and garlic in 3 Tbs. of the oil over medium heat until slightly softened, 3 to 4 minutes. Add 31/2 cups water, the thyme, 3/4 tsp. salt, and several grinds of pepper. Bring to a boil. Reduce the heat and simmer, uncovered until the sunchokes are soft, 10 to 15 minutes.

把百里香枝,加上奶油。炖2 minutes more. Using an immersion blender, blend until smooth and creamy. Add the lemon zest and juice. Keep warm.

Heat a pan over medium-high heat. Add the remaining 1 Tbs. oil, and when it starts to glisten, add the chanterelles, stirring and shaking for a few minutes until they slightly crisp and browned. Season with salt and pepper.

Place the sunflower seeds in a small pan. Cover with water and a pinch of salt. Bring to a boil, and boil the sunflower seeds until the water evaporates. Transfer to a bowl and let cool.

Top the soup with the reserved slices of sunchoke, the sautéed mushrooms, boiled sunflower seeds, and tarragon. Serve with bread.