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 inch

: rounds 3 c chicken stock (preferably

: homemade) or : water : Salt and freshly ground : black pepper 1/2 c heavy cream

: Freshly grated nutmeg Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4 inch slices and toss with lemon juice. Melt butter in a 4 quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through

a drum sieve. Return soup to a clean saucepan and reheat. Ladle soup into warm soup bowls and dust each Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747 -----