Jerusalem Artichoke Soup A

Directions

1. 1

   1 lb Jerusalem artichokes : Juice of 1/2 lemon 4 TB butter 1 leek -- white part only : sliced into 1/2 inch pieces 1 carrot -- sliced into 1

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