Jerusalem Artichoke Soup

1 lb Jerusalem artichokes
1 ts Lemon juice
1 md Onion, chopped
1 tb Olive oil
3 c Stock
Salt & pepper
1 c Soy milk
1/4 c 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.

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