Jerusalem Artichoke Soup

• 1 pound Jerusalem artichokes
• Juice of 1/2 lemon
• 4 tablespoons butter
• 1 leek, white part only, sliced into 1/2inch pieces
• 1 carrot, sliced into 1/2inch rounds
• 3 cups chicken stock (preferably homemade) or water
• Salt and freshly ground black pepper
• 1/2 cup heavy cream
• Freshly grated nutmeg

1. Brush and scrub Jerusalem artichokes under cold running water.
2. Cut them into 1/4inch slices and toss with lemon juice.
3. Melt butter in a 4quart 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 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper.
7. Cover and simmer for another 25 minutes.
8. When cooked, remove from the heat and puree the soup with an additional 1/2 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.

artichokes, lemon, butter, only, carrot, chicken stock, salt, heavy cream, nutmeg

Taken from www.foodnetwork.com/recipes/jerusalem-artichoke-soup-recipe.html (may not work)