Jerusalem Artichoke Soup with Roasted Pine Nuts

For the Jerusalem artichoke soup with roasted pine nuts, put the lemon juice in a large enough bowl of cold water.

Peel the Jerusalem artichoke, cut into large pieces and add to the lemon water. Lightly saute the onion in butter in a large saucepan, covered, for 5 minutes. Dry the Jerusalem artichoke pieces.

Add to saucepan, cover and cook over medium heat for another 5 to 10 minutes. Stir from time to time. Vegetables should not brown. Add clear soup and milk.

Simmer the soup gently for 20 to half an hour without a lid, until the Jerusalem artichokes are tender. Puree the soup, then pass it through a sieve. Season with nutmeg, salt and pepper.

Briefly toast the pine nuts in a pan without fat.

Heat the soup again slightly without boiling it. Arrange the Jerusalem artichoke soup with roasted pine nuts and serve.

Preparation Tip:

Jerusalem artichoke soup with roasted pine nuts can also be prepared with vegetable milk.

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