Cream of Jerusalem artichoke soup
Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened.
Add the garlic to the saucepan, stir and cook for one minute.
Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper.
To serve, spoon into a bowl and garnish with fresh chives.