Okay so not too many of us have ever seen a Jerusalem artichoke, but now with all of these new health type super markets appearing nearby, with so many kinds of foreign looking vegetables and fruits, it's time to start making friends with them and use them. This recipe is based on one of Darina Allen's. She describes Jerusalem artichokes as knobby potatoes and that is pretty accurate. The artichoke is a winter vegetable and I have not been able to find out how it got its name.

    3 Tablespoons of olive oil
    3Tablespoons of butter
    1 large onion (preferable sweet) chopped
    1 ¼ pounds of potatoes, peeled and chopped
    2 ½ pounds of Jerusalem Artichokes, scrubbed and peeled
    6 cups of hot water or vegetables broth
    2 ½ cups of whole milk or half and half
    Salt and pepper to taste

    Sauté onion in olive oil and butter, placing a sheet of waxed paper over the onions
    Cook until onion is wilted
    Add potatoes and artichokes and cook for a few minutes
    Add salt and pepper
    Add hot water or stock
    Cook until potatoes and artichokes are very tender (20 to 30 minutes)
    Puree adding the whole milk (add more hot water if the soup appears too thick)

    Check seasoning