Ingredients

• 2 Tbsp butter
• 2 teaspoon chopped garlic
• 1/3 cup chopped onion
• 1 pound Jerusalem artichokes (washed, sliced 1/4-inch thick)
• 2 cups chicken stock
• 1 cup cream
• salt and pepper
• 1 teaspoon chopped chive

Browse by ingredient

Instructions

1. Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.