Jerusalem artichoke soup

 
                          JERUSALEM ARTICHOKE SOUP
 
 Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6747 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Jerusalem artichokes
                         Juice of 1/2 lemon
    4      tablespoons   butter
    1                    leek -- white part only,
                         sliced into 1/2 inch pieces
    1                    carrot -- sliced into 1/2inch
                         rounds
    3      cups          chicken stock (preferably homemade) or
                         water
                         Salt and freshly ground black pepper
      1/2  cup           heavy cream
                         Freshly grated nutmeg
 
 Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/
 4 inch slices and
 toss with lemon juice. Melt butter in a 4 quart nonreactive saucepan. Add leek,
  carrot and
 Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 
 20 minutes. Add 2
 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and sim
 mer for another
 25 minutes. When cooked, remove from the heat and puree the soup with an additi
 onal 1/2 cup
 stock, or water and cream. Pass puree through a drum sieve. Return soup to a cl
 ean saucepan and
 reheat. 
 
 Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.
  
 
 Yield: 4 servings 
 
 
 
 
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