Jerusalem Artichoke Olive Soup

AKA best soup ever. Jerusalem artichokes are an amazing veg. Also called "sunchokes" they are neither from Jerusalem, nor actually artichokes, but when cooked they taste so deliciously like artichoke hearts. (for secret admirers - artichokes are my favorite vegetable)

Inspired by and improvised off of a recipe from "The Soup Bible" (great book), tonight I made a fannnntastic soup. Here is the basic recipe (improvise as you will):

4 tbsp butter
1 1/2 lbs of Jerusalem Artichokes (peeled and chopped)
1 onion, sliced
2/3 cup milk
1/4 cup olives (I used kalamata)
4 cups chicken stock
1/4 cup (or possibly more) heavy cream

1. Melt 4 tbsp butter in a stock pot (I used Land o' Lakes light butter - just as good) over low heat and then add onion and cook for 8 minutes.
2. Add jerusalem artichokes, cover and cook for 15 minutes, stirring occasionally and trying not to let the artichokes brown.
3. Use a food processor to blend milk and olives (don't drink! ew) and add to pot along with chicken stock. Raise heat to medium or medium-low and allow to simmer for 15-20 minutes.
4. Use a hand blender or food processor to puree soup and add a dash of cream (about 1/4 cup). Salt and pepper to taste.

(5 -optional). The recipe in the soup bible says take some heavy cream (say 1/4 cup) and whip until almost thick and add saffron. Then whip it a bit more so you create a saffron cream that you can use as a garnish for this soup. Granted, the soup in the book did not have olives and that addition changes a great deal. I did not use a cream garnish on my soup and, as I said, it is awesome.

Soup. Yum.