Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Jerusalem artichokes 3 c Stock
1 ts Lemon juice Salt pepper
1 md Onion, chopped 1 c Soy milk
1 tb Olive oil 1/4 c Walnuts, toasted

Peel the artichokes. Cut them in half. Rub the cut halves with lemon
juice set side.

Chop the rest of the vegetables. Heat the olive oil. Add the
artichokes saute them, along with the onion, for 10 minutes. Stir
occasionally. Add the stock, salt pepper. Bring the stock to a
boil, reduce heat, cover simmer for 30 minutes. When cooked,
remove from heat let cool.

Place soup in a blender in batches puree until smooth. Return to a
clean pot, add the soy milk bring back to a boil. Serve in bowls,
garnished with walnuts.

Adapted from Elizabeth Brand, "Vegetables"
Submitted By MARK SATTERLY On 12-23-94

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