Jerusalem Artichoke & Potato Soup

1 brown onion, diced finely

2 garlic cloves, sliced finely

500g jerusalem artichokes

500g potatoes, peeled and diced into 1cm cubes
1 cup vegetable stock
water
salt and freshly ground black pepper

Heat olive oil and butter in a saucepan over a low heat, when melted add the onion and garlic and sauté slowly for a few minutes, without browning. Gently scrub the Jerusalem Artichokes until well cleaned and remove any dark skin with a paring knife.

Cut them into chunks and add them with the diced potatoes to saucepan. Stir until well coated in oil and butter and sweat for 5 minutes before adding stock and then water to cover them. Simmer uncovered until they are soft.

Use a stick blender and blend until smooth. Push through a fine sieve to remove skin. Season with salt and freshly ground black pepper.

The cheese wafers are from Donna Hay, Instant Entertaining. Preheat oven to 180. Arrange grated parmesan or pecorino in 2" circles on a baking paper lined tray and bake until melted and browned around the edges. set aside to cool.