| 1 | Recipe by: cooking monday to friday show #mf6747 brush and scrub jerusalem artichokes under cold running water. |
| 2 | Cut them into ?inch slices and toss with lemon juice. |
| 3 | Melt butter in a 4 quart nonreactive saucepan. |
| 4 | Add leek, carrot and jerusalem artichokes with the lemon juice. |
| 5 | Cover and cook over gentle heat for 20 minutes. |
| 6 | Add 2 ?cups stock or water, 1 teaspoon salt and ?teaspoon pepper. |
| 7 | Cover and simmer for another 25 minutes. |
| 8 | When cooked, remove from the heat and puree the soup with an additional ?cup stock, or water and cream. |
| 9 | Pass puree through a drum sieve. |
| 10 | Return soup to a clean saucepan and reheat. |
| 11 | Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg. |
| 12 | Yield: 4 servings |
