Cozy in a bowl! Sunchoke, potato and parsnip soup. Peel and cut sunchokes and potatoes, place in a large bowl of 6c cold water and a squeeze of lemon juice to prevent oxidation. Sauté chopped onion and celery in olive oil until soft. Add a peeled garlic cloves (a full head), potatoes, sunchokes, chopped parsnips, and the water (or 6c broth) to the pot. Add salt and white pepper, bring to boil. Let simmer for 30 minutes then blend with immersion blender. Top with thyme and garlic croutons (stale bread cubes sautéed with oil, melted butter, minced garlic and thyme)!