Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Jerusalem artichokes
: Juice of 1/2 lemon
4 TB butter
1 leek -- white part only
: sliced into 1/2 inch pieces
1 carrot -- sliced into
1/2 inch
: rounds
3 c chicken stock (preferably
: homemade) or
: water
: Salt and freshly ground
: black pepper
1/2 c 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 simmer for another 25 minutes. When
cooked, remove from the heat and puree the soup with an additional
1/2 cup stock, or water and cream. Pass puree through a drum sieve.
Return soup to a clean saucepan and reheat. Ladle soup into warm soup
bowls and dust each portion with fresh grated nutmeg. Yield: 4
servings

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747

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