Artichoke soup with Parmesan sticks

Ingredients

• 600g Jerusalem artichoke, scrubbed and quartered (the artichokes can also be peeled)
• 1 small potato (about 100-140g/4-5 oz) quartered
• 1 large onion, chopped
• 600ml vegetable chicken stock (use bought fresh, or make up with a stock cube)
• 450ml milk
• grissini sticks
• 3 heaped tbsp finely grated Parmesan (or vegetarian alternative)
• 142ml carton single or whipping cream
• 1-2 tbsp milk
• 2 tsp snipped chives, optional

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