Instructions: 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.

This recipe yields 4 servings.

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