Cream of Jerusalem Artichokes or Sun Chokes (Creme de Topinambours)

• 2 pounds Jerusalem artichokes, 16 to 20
• 4 tablespoons butter
• 2 cups finely chopped green and white part of leeks
• 1/4 teaspoon freshly grated nutmeg
• 13 cup flour
• 8 cups chicken broth
• 1 cup milk
• 1 bunch watercress
• 1 cup heavy cream
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Using a small regular or swivel-bladed paring knife, peel the artichokes.
2. Cut the artichokes into thin quarter-inch thick slices.
3. There should be about five cups.
4. Set aside.
5. Heat the butter in a small kettle or large saucepan and add the leeks.
6. Cook, stirring, about two minutes.
7. Add the nutmeg and flour, stirring to blend evenly.
8. Add the sliced artichokes and stir.
9. Add the chicken broth and milk.
10. Rinse the watercress and chop it coarsely.
11. There should be about four cups loosely packed.
12. Add the chopped watercress to the artichoke mixture.
13. Bring to the boil and cook about 15 minutes.
14. Put the soup through a food mill or blend using a food processor.
15. Return the soup to a saucepan and bring to the simmer.
16. Add the cream, salt and pepper.
17. Serve hot or cold.

artichokes, butter, green, freshly grated nutmeg, flour, chicken broth, milk, watercress, heavy cream, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1508 (may not work)