Jerusalem Artichoke Soup

Directions

Heat oil in a heavy bottomed pan and cook the onion until soft. Add the garlic and artichokes and fry for another few minutes. Add the stock and milk and simmer gently for approximately 20 minutes (until the jerusalem artichoke is soft). Blend the soup with a hand blender until smooth. In a bowl blend the cornflour with a little bit of water, then add this mix to the soup. Bring to the boil, then remove from the heat. Serve into bowls and garnish with parsley and a drizzle of cream.