what to do with jerusalem artichokes? (recipe)

I've never actually cooked with jerusalem artichokes but when I saw them at Greensmiths, I couldn't resist buying them.

My plan was to try and recreate an amazing amuse bouche we had at Auberge du Lac recently (incidentally, probably the best meal of my life).  The dish in question was a jerusalem artichoke cream soup with grated truffle.

I have to admit, my soup didn't taste quite as good as the Auberge du Lac version, but it was yummy and very simple.  Jerusalem artichokes have a slight sweetness and a slight nuttiness to them, which goes really well with truffles.  I used a drizzle of truffle oil instead of fresh truffle.

Jerusalem artichoke soup recipe (serves 2 generous portions)

Ingredients:
500g jerusalem artichokes, peeled and finely cubed
1/2 a medium sized white onion, chopped
Knob of butter, or glug of olive oil
1 clove garlic, finely chopped
1 litre veg stock (you may need a little more if your soup is too thick)
100ml double cream (less likely to split than single cream)

To garnish:
Handful of chopped, fresh parsley
Drizzle of truffle oil

Method:
Gently fry the onions in the butter or olive oil until soft
Add the garlic and fry for a couple of minutes longer - without allowing the garlic to colour
Add the jerusalem artichokes and stock and bring to the boil
Boil for around 30 minutes, until the jerusalem artichokes are soft
Stir in the cream and season with salt and black pepper
Blend in food processor, or using a hand held blender
Garnish with parsley and drizzle with truffle oil