Cream of Jerusalem Artichoke Soup

• 2 Tbsp butter
• 1 Tbsp. chopped garlic
• 1 cup chopped onion
• 1 1/2 pound Jerusalem artichokes (washed, sliced 1/4-inch thick)
• 4 cups stock
• 1 cup milk
• salt and pepper
• 1 teaspoon chopped chives

Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the milk and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.

This is a rich tasting soup, which you can make with nonfat milk if you want to keep it healthier.  I love the nutty flavor of the Jerusalem artichokes.  Remember--they do not need to be peeled prior to cooking.