Peel the Jerusalem artichokes and place them in cold water.
In a saucepan, sauté the shallots in the butter over low heat for about 5 minutes without browning. Drain the artichokes and add to the saucepan with the broth. Cover and cook over medium heat until tender, about 40 minutes.
Purée in the blender until very smooth. Season with salt and pepper.
Pour the soup into bowls and garnish with whipped cream. Lightly stir the whipped cream into each soup bowl. Sprinkle with chives.
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