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• Heat the oil in a heavy saucepan and sauté the finely sliced shallots until translucent.
• Add the garlic and sauté for one more minute continually stirring (be careful not to burn the garlic).
• Add the Jerusalem artichokes and parsnips, and sauté for a few minutes over a gentle heat.
• Add the stock gradually. You may not need all of it, as Jerusalem artichokes are very watery when cooked. Bring to the boil.
• Season with salt and pepper, cover and cook for 30 minutes over a low heat until the artichokes and parsnips are very tender.
• Purée the soup in a food processor or using a hand stick blender. Better yet, it is best to put through a blender so that you can gauge the amount of liquid required. If using a hand blender, pour out some liquid first (it’s easier to add liquid then to remove.