Jerusalem artichoke cream

Preparation:

Preparation: Heat two tablespoons of oil in a saucepan and let the onion cut into thin slices wither. Add the chopped Jerusalem artichokes, cook for a few minutes, pour in the broth and bring to the boil. Cook over low heat, covered, for half an hour. Blend everything until you get a smooth cream. Adjust the salt. Add the cream, mix. Heat if necessary. Pour into the bowl, sprinkle with chopped parsley, serve. Accompanying wines: Lison-Pramaggiore Pinot Bianco DOC, Bianco Di Pitigliano DOC, Cilento Bianco DOC.