Scrub the outsides of the Jerusalem artichokes and cut into large pieces. Cut the ends off the carrots and then cut the carrots into large pieces. Peel and chop the onion roughly.

Add all the vegetables along with the peeled garlic into a large saucepan and top with the chicken stock.

Bring to the boil and then cover and reduce heat to a simmer and cook for a further 30 minutes or until the vegetables are soft. 

Once cooked, remove from heat and using a stick blender, process until the soup is smooth and lump free.

Season if required with salt and pepper.

Serve hot with a dollop of sour cream and chopped chives.