1 kg Jerusalem artichokes
2 potatoes
250 ml cream
Salt and pepper
Peel and dice the Jerusalem artichokes and potatoes in same-sized pieces, then cook in boiling water until tender. Pour off the cooking liquid, but save a cupful for later use. Add the cream and use a stick blender to purée the vegetables into a soup. Add some of the cooking liquid if needed. Season with salt and pepper to taste.