The Author says: "This thick soup has less cheese than a traditional cheese soup, allowing the Jerusalem artichoke flavor to dominate. Add more cheese if you prefer. Serve with roasted thin black bread triangles. With a salad, you have an unusual and filling meal-in-one." --Marian Morash

Ingredients
1 pound Jerusalem artichokes
2 Tbsp lemon juice
2 stalks celery
1 medium onion
6 Tbsp butter
2-1/2 cups chicken broth
3 Tbsp flour
1-1/2 cups medium-sharp Cheddar cheese
2 tsp dry mustard
1/2 cup cream
salt
Cayenne pepper
1 tsp Worcestershire sauce

Instructions
Wash, peel, and roughly chop chokes and keep in water to which lemon juice has been added until ready to use. Chop celery and onion and cook in 2 tablespoons butter until slightly wilted, approximately 10 minutes. Add chokes and 1-1/2 cups chicken broth, cover, and cook for 10-15 minutes or until vegetables are cooked through. Puree in a blender, food processor, or food mill.

In a medium-size saucepan, melt 4 tablespoons butter, add flour, and cook for 2 minutes without browning. Remove from heat and whisk in 1 cup broth, then cook for 5 minutes. Add cheese and mustard and stir until blended. Stir in choke mixture and cream and cook until soup is heated through. Season with salt, cayenne pepper, and Worcestershire sauce.

Note: For a thinner soup, add additional chicken stock.

Yield: 4-6 servings

Credits
From: Victory Garden Cookbook by Marian Morash (Alfred A. Knopf)

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