Jerusalem Artichoke Cream Soup

Peel the Jerusalem artichokes and cut them into roughly equal-sized pieces. Also, peel the onion and dice it.

In a large pot, heat 1 tablespoon of olive oil and add the onion, Jerusalem artichokes, and peeled garlic. Sauté for 4-5 minutes until the onion softens.

Add the chicken stock and nutmeg, cover, and bring to a boil. Reduce heat to medium and cook for 20 minutes or until the Jerusalem artichokes are tender (test with a fork).