Instructions: Peel the sunflower rhizomes and slice them thinly. Put them in a medium saucepan with the onion and stock - bring to a boil and simmer, covered, about 30 minutes.

Puree in a blender, solids first, then pour back into the saucepan. Season to taste with salt and pepper, stir in the cream, and reheat.

When ready to serve, ladle into individual bowls. Pour 2 tablespoons of cream in the middle of each bowl and swirl in a figure eight. Top with minced cilantro or parsley.

Serve to 4 people as a complex first course.

Comments: Unexpectedly delicate - and deeply artichoke-like. This unusual soup is good both hot and cold - but particularly hot, I think, when cold winds are blowing and these sunchokes start showing up in the market.

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