---------- Recipe via Meal-Master (tm) v8.01
       Title: Jerusalem Artichoke Soup
  Categories: Soups, Appetizers, Vegetables, Nuts, Mark’s
       Yield: 4 servings
       1 lb Jerusalem artichokes
       1 ts Lemon juice
       1 md Onion, chopped
       1 tb Olive oil
       3 c  Stock
            Salt & pepper
       1 c  Soy milk
     1/4 c  Walnuts, toasted
   Peel the artichokes.  Cut them in half.  Rub the cut halves with lemon
   juice & set side.
   Chop the rest of the vegetables.  Heat the olive oil.  Add the
   artichokes & saute them, along with the onion, for 10 minutes.  Stir
   occasionally. Add the stock, salt & pepper.  Bring the stock to a
   boil, reduce heat, cover & simmer for 30 minutes.  When cooked,
   remove from heat & let cool.
   Place soup in a blender in batches & puree until smooth.  Return to a
   clean pot, add the soy milk & bring back to a boil.  Serve in bowls,
   garnished with walnuts.
   Recipe by Mark Satterly