Jerusalem Artichoke Soup

1. 1

   Brush and scrub Jerusalem artichokes under cold running water.

2. 2

   Cut them into 1/4 inch slices and toss with lemon juice.

3. 3

   Melt butter in a 4 quart nonreactive saucepan.

4. 4

   Add leek, carrot and Jerusalem artichokes with the lemon juice.

5. 5

   Cover and cook over gentle heat for 20 minutes.

6. 6

   Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper.

7. 7

   Cover and simmer for another 25 minutes.

8. 8

   When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream.

9. 9

   Pass puree through a drum sieve.

10. 10

    Return soup to a clean saucepan and reheat.

* Per serving · 4 servings · Values may vary.

No additional tips available.