Ingredients :

1 lb Jersualem artichokes (or “sunchokes”)
1 x onion finely chopped
4 cup vegetable or chicken stock
Salt to taste
Freshly-ground white pepper to taste
1/2 cup heavy cream

Garnish:
1 tbs minced cilantro or parsley (to 2 tbsp)

Method :

* Peel the sunflower rhizomes and slice them thinly.Put them in a medium saucepan with the onion and stock – bring to a boil and simmer,covered,about 30 minutes.
* Puree in a blender,solids first,then pour back into the saucepan.Season to taste with salt and pepper,stir in the cream,and reheat.
* When ready to serve,ladle into individual bowls.Pour 2 tablespoons of cream in the middle of each bowl and swirl in a figure eight.Top with minced cilantro or parsley.