---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Jerusalem Artichoke Soup A
  Categories: Mc, Soup
       Yield: 1 servings
  
  
         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
   portion with fresh grated nutmeg. Yield: 4 servings
   
   Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6747
  
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