Cream of Jerusalem Artichoke Soup

ingredients

• 2 Tbsp butter
  2 2/3 Tbsp whipped butter
  2 Tbsp hydrogenated fat
  2 Tbsp margarine
  1 1/2 Tbsp olive oil
• 2 teaspoons chopped garlic
• 1/3 cup chopped onion
• 1 pound Jerusalem artichokes (washed, sliced 0.25 inch thick)
• 2 cups chicken stock
• 1 cup cream
• salt and pepper
• 1 teaspoon chopped chive

directions

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 saute about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Puree in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.