Sunchoke Vichyssoise With Nettles Preserved Lemon

Ingredients

• Soup:
• 4 large leeks, white parts only
• 1 lemon
• 4 pounds sunchokes
• 5 tablespoons unsalted butter
• 6 large cloves garlic, peeled and sliced
• Kosher salt, to taste
• 3 quarts vegetable stock
• 1 pound Yukon potatoes, peeled and thinly sliced
• Fine sea salt, to taste
• Optional cheesecloth sachet:
• 2 bay leaves
• 12 whole white peppercorns
• 6 allspice berries
• 4 juniper berries
• Nettles:
• 1 pound wild stinging nettles
• 3 cups heavy whipping cream
• 1/2 cup creme fraiche
• Garnish:
• 2 tablespoons olive oil + more as needed
• Kosher salt and pepper, to taste
• 1 preserved lemon
• Cracked black pepper

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