Jerusalem artichoke soup

500 g  Jerusalem artichokes
2–3  floury potatoes
1  medium-sized onion
1 litre  vegetable stock
½ dl  white wine
2 dl  cream
salt, black pepper and a knob of butter
oil seasoned with basil or other herbs

Peel the artichokes and potatoes and cut them into segments. Chop the onion and fry it lightly in butter in a saucepan. Add the bouillon and white wine and then the pieces of potato and artichoke. Cook these until soft and mash with a hand mixer. Add the cream and season with salt if necessary and with black pepper from a mill.

The soup can be rounded off with just a few drops of olive oil flavoured with basil or other herbs.

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