This recipe comes from Newman's Own Cookbook.

Creamy Jerusalem Artichoke and Red Pepper Soup

6 cups scrubbed and cubed Jerusalem artichokes
4 cups homemade vegetable or chicken stock or 1/2 cup Vogue added to 4 cups water
2 cups chopped onion
4 Tablespoons butter
1 cup chopped red bell pepper
2 cups cooked brown rice
2 cups milk or light cream
Salt and pepper

Place Jerusalem artichoke cubes and stock in pot set over low to medium heat. Simmer until tender, 30-45 minutes. Meanwhile, sauté the onion in butter until translucent, then add the red pepper and cook for 2-3 minutes. Remove from heat. Transfer small batches of artichokes and stock to the blender and combine until smooth. Place soup in another pot set over low heat and add rice, cream, salt and pepper to taste, and sautéed vegetables; heat through before serving. Serves 10-12