from Susan (Stephanie Alexander’s recipe from The Cook’s Companion)
Jerusalem Artichoke Soup
60 gm butter
500 gm Jerusalem artichokes, scrubbed and cut into even chunks
1 onion, sliced
1 clove garlic, lightly crushed
1 stick celery, finely sliced
1 potato or sweet potato, diced
1 litre chicken stock
salt and pepper
freshly snipped chives
freshly grated nutmeg
thick cream (optional)
Melt butter in a heavy based saucepan and sweat vegetables for 5 minutes, stirring once or twice.
Add liquid and simmer until the artichokes are tender.
Puree then pass through a strainer into a clean saucepan.
Adjust seasoning and reheat. Serve scattered with chives and nutmeg.
Additionally, add a little cream to the soup before serving.