Jerusalem Artichokes Soup
300g Jerusalem Artichokes, peeled, washed and cut in small chunks
1 tbsp butter
1 garlic clove, minced
2 tbsp all purpose flour
2 cups chicken broth
1/2 cup milk
1 pinch nutmeg
In a medium pot, melt the butter. Add the garlic and flour, stir. Slowly pour the chicken broth and milk in it while stirring constantly. The liquid and flour should blend very well. You can use an egg beater. Add the Jerusalem Artichokes, nutmeg, salt and pepper.
Cook until the Jerusalem Artichokes are tender at low heat. It takes for about 20 minutes. Using an immersion blender, puree the soup until smooth.
Sprinkle some parsley on top before serving.