Contributed by adapted from www.dlc.fi/~marianna/gourmet/cray1.htm

Ingredients

1 C cubed Jerusalem artichokes
1 large or 2 small Shallots (or 1/3 C of Onion)
1 Tbs Olive oil
1 1/4 C Vegetable stock
1/2 C Milk (dairy or non)
dash of Lemon juice
White pepper
chopped Chives or watercress

Instructions

Finely chop the shallots or onions. Heat the oil in a saucepan. Add the shallots and the Jerusalem artichokes and sauté them for a couple of minutes, stirring frequently. Do not let the vegetables brown. Add the hot stock and the milk in the saucepan and bring the mixture to the boil. Reduce the heat, cover the pan and cook until the artichokes are tender. Puree the soup until smooth, either in a blender or using a hand/immersion blender. Add some stock, if the soup seems too thick. Reheat the soup gently and season with a dash of white pepper and lemon juice (and salt, if necessary). Pour the soup in the serving dish or ladle in serving plates and serve.

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