2 tablespoons unsalted butter or oil
1 cup chopped onion
2 large garlic cloves, chopped
2 pounds sunchokes, peeled and cut into chunks
1 quart chicken stock or vegetable stock
Salt and black pepper to taste
Heat the butter or oil over medium-high heat, then cook the onions until soft (about five minutes). Do not cook until brown.
Add the garlic and sauté for one minute, then sprinkle with salt.
Add the sunchokes and chicken stock and bring the pot to a simmer. Reduce heat to low and simmer, covered, until the sunchokes start to break down (45 minutes to an hour).
Purée the soup with an immersion blender. Add salt and black pepper to taste.
Read more: http://www.simplyrecipes.com/recipes/jerusalem_artichoke_soup/
