2 stalks of lemongrass
1 lb large Jerusalem artichokes (sunchokes), unpeeled and coarsely chopped
6 tbsp butter
2 large onions, sliced
1 garlic clove, minced
5 cups chicken stock
¼ cup light cream (optional)
Salt and freshly ground black pepper
1 tbsp minced fresh parsley, for garnish
Bring a large pan of water to a boil.
Crush the bulb ends of the lemongrass stalks, and then place them in the pan of water with the artichokes and simmer for 10 minutes. Drain the artichokes, reserving the lemongrass.
Melt the butter in a large heavy saucepan over medium heat. Add the onions and garlic and sauté for about 3 minutes. Reduce the heat, cover, and simmer for 5 minutes.
Add the pieces of artichokes and stir them into the onions and garlic. Then add the stock and bring it to a boil. Add the reserved lemongrass, cover, and simmer for 20 minutes. Remove from heat and let cool. Remove and discard the lemongrass.
Puree the mixture in a blender or food processor. Return it to the pan and reheat gently. Stir in the cream, if using, and adjust the seasoning.
Pour the soup into warmed serving bowls and garnish with parsley.
