Recipe - Jerusalem Artichoke Soup

1 pound Jerusalem artichokes
1 teaspoon Lemon juice
1 md Onion, chopped
1 tablespoon Olive oil
3 cup Stock
Salt & pepper
1 cup Soy milk
One fourth cup 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip