1 lb. sunroot (usually sold as Sunchokes)
2 wild or green onions chopped
6 cups stock (vegetable or chicken) or water
2 tsp. salt
1/4 tsp. fresh black pepper
2 eggs, lightly beaten
1. Peel and boil the tubers for 30 minutes. Conversely you can boil them in the skins and scoop out the flesh. In either case, mash.
2. Combine all the rest of the ingredients and heat for 30 minutes. If you want the soup a pure puree, then blend it first, or use a submersible blender and puree it at the end of cooking.
3. Temper the eggs by ladling a little of the hot soup into the eggs, whisk, repeat twice. Pour this into the soup, reduce heat and let warm (not simmer) for 10 minutes. Serve as is or garnish with some chopped green onion, green herbs and stir in some Mexican crema.
Note: there a some OK stock granules out there if you want to use the recipe while traveling or camping. Those from Mexico and Kosher brands are best.