2 pounds of Jerusalem artichokes; sliced, & reserved in a bowl of cold water 6 cups of sliced celery plus celery, garnish 2 cups of water 1 quart of chicken broth; (4 cups) 2/3 cups of dry white wine 1 tablespoon of English-style dry mustard 2 cups of Half-and-half 1/8 teaspoon of freshly grated nutmeg
In a stainless steel or enameled kettle combine the Jerusalem artichokes, drained, the sliced celery, the water, the broth, the wine, and the mustard and simmer the mixture, uncovered, for 30 minutes, or until the vegetables are tender. In a blender puree the mixture in batches, transferring it as it is pureed to a bowl, pour the puree into the kettle, cleaned, and stir in the half-and-half, the nutmeg, and salt and pepper to taste. Heat the soup over moderate heat, stirring, until it barely reaches a boil, ladle it into heated bowls, and garnish each serving, with a celery leaf. Makes about 9 cups, serving 6 to 8 as a first course. Gourmet November 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l. Yields: 1 Servings.
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