2 tablespoons butter or olive oil
1 large onion, sliced (if you still have shallots, slice one in, too)
1 pound sliced sunchokes, trimmed of hard or discolored spots but not peeled
2 cloves garlic, chopped
Salt and freshly ground black pepper
1/2 cup white wine
3 cups vegetable stock
1 cup cream or sour cream

1.  Put the butter or oil in a large, deep saucepan, over medium heat.  When the butter is melted or the oil is hot, add the onion.  After a minute or two, add the sunchokes, garlic, a large pinch of salt, and some pepper.  Cook until the onion is softened, 5 to 10 minutes.  Add the white wine, cook for 1 minute, then add the stock and cook until the sunchokes are very tender, 10 to 15 minutes.

2. Use an immersion blender to purée the soup in the pot.  Or cool the mixture slightly , pass it through a food mill or pour it into a blender, and purée until smooth. 

3. Stir in the cream, taste and adjust the seasoning, and serve.

– How to Cook Everything Vegetarian by Mark Bittman