Creamy Jerusalem Artichoke Soup

Directions

Brush and scrub Jerusalem artichokes under cold running water. Cut them into ¼ 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 2½ cups stock or water, 1 teaspoon salt and ¼ teaspoon pepper. Cover and simmer for another 25 minutes.

When cooked, remove from the heat and purée the soup with an additional ½ cup stock, or water and cream. Pass purée through a drum sieve. Return soup to a clean saucepan and reheat.