In large Dutch oven over medium heat, warm butter. Add parsnips and onions and cook, stirring occasionally, until they begin to caramelize, about 10 minutes. Add maple syrup. Guess what? Keep giving it a little stir here and there. We’re trying to create a super-sticky, fudgy, super-caramelized mixture here. This should take about 15 minutes. Watch it closely; it will burn if you don’t keep moving it.

Next, hit it with the brandy. Flambé. It’s a classic. I’m not liable. Let the brandy cook off, and then add water to cover, about 6 cups. Simmer for 30 minutes.

While the soup is simmering, make the sunchoke chips. Completely submerge them in water and add vinegar. Let sit for 20 minutes.

Drain and dry chips. In separate large Dutch oven, heat canola oil over medium-high heat to 360°F. Make sure chips are very dry. Gently lower them into oil with a spider strainer; fry in batches, gently moving them around, until golden brown, 1 to 2 minutes. Never fill the pot up all the way. Remove chips and season them with kosher salt.

When soup has simmered for 30 minutes, throw in cream. Cook for another 10 minutes, then blend the mixture with a hand blender, or a regular blender also works.

In small bowl, combine ricotta, lemon zest and olive oil. Add a healthy pinch of Maldon salt and pepper.

To serve, ladle soup into four bowls and add a large dollop of seasoned ricotta, a drizzle of maple syrup and a few of those delicious sunchoke chips.