Cheese & Artichoke Chowder      

Ingredients
2 Tbsp butter
1 small onion, sliced
1 pound Jerusalem artichokes, sliced into water with 1 Tbsp lemon juice added
8 ounces carrots, sliced
5 tsp all-purpose flour
2-1/2 cups chicken stock
1-1/4 cups milk
8 ounces (2 cups) Gruyére cheese, shredded
1/2 tsp dry mustard
Salt and pepper, to taste

Julienne Garnish:
1 Jerusalem artichoke
1 carrot
1 leek
Chervil leaves


Instructions
In a large saucepan, melt butter, add onion and cook 1 minute, stirring constantly. Drain artichokes; add to pan with carrots. Cook 2 minutes. Add flour, then gradually add stock. Cover and simmer 20 minutes.

Meanwhile, prepare julienne garnish. Cut artichoke, carrot and green part of the leek into julienne strips. Blanch in boiling water 1 minute; refresh in cold water and set aside.

Blend soup in a blender or food processor fitted with the metal blade until smooth. Add milk, cheese and seasonings and blend again. Pour into a clean pan and reheat gently; do not boil.

Pour into individual soup bowls and garnish with the prepared vegetables and chervil leaves.

Yield: 4 servings