Prepare sunchokes by scrubbing and peeling off any dark blemishes. Slice into 1 inch pieces.
Melt butter in a large pot over medium heat. Add garlic and saute for 4-5 minutes. Add sunchokes and stir. Add thyme, a pinch of salt and several grinds of black pepper. Cook for 5 minutes. Stir frequently.
Add soup stock and bay leaf. Bring to a boil and immediately reduce heat to maintain a low simmer. Cover and cook for 20-30 minutes, until sunchokes are easily pierced with a fork.
Remove bay leaf. Puree mixture in batches using a blender.
Return soup to pot and add cream. Adjust salt and pepper to taste.
Nancy and Tim Bass - Sunburst Tomato