Sopa de Topinambur

Description
This unusual soup is good both hot and cold - but particularly hot, I think, when cold winds are blowing and these sunchokes start showing up in the market.

Ingredients

 * 1 lb Jersualem artichokes (or "sunchokes")
 * 1 onion finely chopped
 * 4 cup vegetable stock or chicken stock
 * salt to taste
 * freshly-ground white pepper to taste
 * ½ cup heavy cream

Garnish

 * 1 to 2 tbsp minced cilantro or parsley

Directions

 * 1) Peel the sunflower rhizomes and slice them thinly.
 * 2) Put them in a medium saucepan with the onion and stock - bring to a boil and simmer, covered, about 30 minutes.
 * 3) Puree in a blender, solids first, then pour back into the saucepan.
 * 4) Season to taste with salt and pepper, stir in the cream, and reheat.
 * 5) When ready to serve, ladle into individual bowls.
 * 6) Pour 2 tablespoons of cream in the middle of each bowl and swirl in a figure eight.
 * 7) Top with minced cilantro or parsley.