Cream Of Jerusalem Artichoke Soup

1. 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 saute 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. Puree in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.

* Per serving · 4 servings · Values may vary.

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