about 500 g Jerusalem artichokes (300 g when peeled and cubed)
1 large or 2 small shallots
1 tbsp olive oil
1 tbsp butter
300 ml hot chicken stock
50 - 100 ml cream
dash of lemon juice
white pepper
(salt)
chopped chives or watercress

Finely chop the shallot(s). Peel and cube enough Jerusalem artichokes to get 300 grams. Melt and heat the butter and 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 cream 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 chicken 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. Sprinkle some chives or watercress on top and serve.

Recipe source: adapted from "Jordskokksuppe" by chef Charles Tjessem, NRK/Barmeny, 2000.