Title: Jerusalem artichoke soup
 Categories: Soups, Canadian, Vegetables, Jw
      Yield: 6 To 8 servg
 
      2 tb Unsalted butter
      1    Leek; white only, sliced
      1    Celery rib; thinly sliced
      1    Fennel bulb; thinly sliced
      1 lb Jerusalem artichokes; peeled
           -and thinly sliced
      1    Bouquet Garni; [bay leaf,
           -thyme and parsley]
      6 c  Chicken stock
    1/4 c  Whipping cream
           Salt to taste
           Fresh ground black pepper
           Garnish:
           Deep fried parsnip chips
 
  Melt butter in a large, heavy bottomed saucepan over medium heat. Add
  the leek, celery and fennel; cook, stirring, until soft but not
  browned. Add Jerusalem artichokes, Bouquet Garni, and chicken stock.
  Cover and bring to a boil; reduce heat and simmer until artichokes
  are tender. Let cool for 10 minutes. Remove Bouquet Garni. Add cream,
  puree in samll batches until smooth. Return soup to the pot; reheat
  gently. Season to taste with salt and pepper. Serve in warmed soup
  bowls, garnished with deep fried parsnip chips. [ Prepare them as for
  potato chips.]
  
  From the L'Ordre de Bon Temps menu of Northern Bounty, A Celebration
  of Canadian Cuisine.  Posted by Jim Weller.