2 Tbsp butter2 tsp. chopped garlic or green garlic 1/3 cup chopped onion 1 lb. Jerusalem artichokes (washed, sliced ¼” thick)* 2 cups chicken or veggie stock 1 cup cream (or dairy alternative) salt & pepper 1 tsp. fresh marjoram, minced 1 tsp. chopped chive

Melt the butter in a medium-size saucepan over high heat, add the garlic & onion & cook until soft, about 2 mins. Add the Jerusalem artichokes & sauté about 2 mins. Add the stock & simmer until the chokes are tender. Add the cream & bring back to a boil. Season with salt, pepper, & marjoram. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.

*you only have ½ lb. of Jerusalem artichokes in your box. If you have ½ lb. of potatoes, you can use them to make the difference.

Adapted from recipe by Erika Lenkert, found in Epicurious, December 2006