1 onion chopped
450g Jerusalem artichoke peeled and cut into small chunks
150ml double cream
Melt the butter and cook the onions without browning them.
Add the artichoke and stir until they are coated with the butter.
Pour in the stock and milk.
Bring to the boil, then simmer on a low heat for 30 mins.
Allow to cool.
Put the mixture through a blender.
Strain back into the pan.
Add cream and season to taste.
Re-heat the mixture and serve.