Heat olive oil and melt butter in a medium pot over medium heat. Add onion and saute until soft and translucent.

Add the prepped Jerusalem artichoke, and saute for 4-5 minutes so it softens. Add garlic, and cook for 30 seconds.

Add vegetable stock. Turn the heat up and bring to simmer, then place the lid on and lower heat so it's simmering gently. Simmer for 20 minutes until the Jerusalem artichokes are very soft.

Remove from heat, season with salt and pepper, and using a handheld blender blend until just creamy and smooth (do NOT over blend).

Linda’s twist: Mix celeriac with the Jerusalem artichokes for additional flavour and add truffle oil at the end for extra taste!