The perfect soup for a cold and wet autumn's day.
Jerusalem artichokes are weird looking, knobbly veggies , a little tricky to peel 'cos they can be quite small , but so tasty and go well with the cauliflower. Half cauliflower , half artichokes is about right.
Sautée a finely chopped onion ( or shallots) in a little olive oil until soft and still transparent.
( No problem if they go brown , but you will lose the white colour , the soup will look brown and have a fuller flavour , but won't look as nice . Been there done that 
)
Add peeled and sliced artichokes, cauliflower florets ( discard the core ) , milk / cream / white wine to just cover the veggies , plus a little stock. I used fish stock this time , but you can also use veggie stock, or chicken stock if you prefer, but warn your veggie friends if you do
Bring to the boil and then simmer until completely soft. Takes about 30 minutes.
Mix until smooth with a hand mixer or in a food processor.
Flavour with salt and freshly ground white pepper , a bit more cream or a drop of sherry is nice if you haven't used wine.
For added luxury drop in a few prawns in each bowl before serving 
nom nom
Bon apetit !
malakeas
Pro 
I have never tried those artichokes and the soup sounds yummy! X