Ingredients

• 1 tbsp olive oil
• onion
• chopped
• 1 clove garlic
• chopped
• 5 Jerusalem artichokes
• peeled
• chopped
• 50ml/2fl oz white wine
• 150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock)
• 50ml/2fl oz double cream
• salt and freshly ground black pepper
• fresh chives
• to garnish

Directions

• Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened.
• Add the garlic to the saucepan
• stir and cook for one minute.
• Add the artichokes
• white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper.
• To serve
• spoon into a bowl and garnish with fresh chives.