Jerusalem artichoke soup

Ingredients:
- 1 lb Jerusalem artichokes, cut in 1-inch chunks
- 2 tbsp butter
- 1 onion
- 2 cups stock
- 1 1/2 cup milk
- salt, pepper
- paprika & parsley (here in Victoria, we harvest it even in winter)

Preparation:
- sauté onion in butter for about 5 minutes; add Jerusalem artichokes and continue until they begin to soften; add water and milk and cook until Jerusalem artichokes are done; blend and then pass through strainer; return to pot and reheat; season; serve after decorating with paprika and chopped parsley.

Taste notes:
This is a wonderful winter soup, made from fresh Jerusalem artichokes, dug up within hours of making the soup.