Jerusalem Artichoke Soup — Little Fields Farm

Ingredients

• 1 tablespoon unsalted butter or coconut oil
• 1/2 cup chopped onion
• 1 celery stalk, chopped
• 1 large garlic clove, chopped
• 1 pound Jerusalem artichokes, peeled and cut into chunks
• 1 quart chicken stock (or vegetable stock)
• Salt and pepper to taste