Cream Of Jerusalem Artichoke And Celery Soup

Directions

1. In a stainless steel or possibly enameled kettle combine the Jerusalem artichokes, liquid removed, the sliced celery, the water, the broth, the wine, and the mustard and simmer the mix, uncovered, for 30 min, or possibly till the vegetables are tender. In a blender puree the mix in batches, transferring it as it is pureed to a bowl, pour the puree into the kettle,
2. cleaned, and stir in the half-and-half, the nutmeg, and salt and pepper to
3. taste. Heat the soup over moderate heat, stirring, till it barely reaches a boil, ladle it into heated bowls, and garnish each serving, with
4. a celery leaf.
5. Makes about 9 c., serving 6 to 8 as a first course.