Jerusalem Artichoke Soup

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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

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