• 1 pound Jerusalem artichokes
• 2 Tablespoons lemon juice
• 2 stalks celery
• 1 medium yellow onion
• 4 tablespoons butter
• 2 tablespoons olive oil
• 2-1/2 cups chicken broth
• 3 tablespoons flour
• 1-1/2 cups medium-sharp Cheddar cheese
• 2 teaspoons dry mustard
• 1/2 cup cream
• Salt
• Cayenne pepper
• 1 teaspoon Worcestershire sauce

Wash, peel and roughly chop the Jerusalem artichokes and place in acidulated water.
Mince celery and onion and sauté with a pinch of salt in olive oil until they start to caramelize – roughly 10 minutes.

Add Jerusalem artichokes, a pinch of salt and 1 ½ cups of chicken broth, cover and simmer for 12-15 minutes – until the veggies are tender.

Using an immersion blender, food processor or food mill puree vegetables until smooth.

In a medium sauce pan melt butter and add flour to make a roux – cook for about 2 minutes WITHOUT browning.

Remove from heat and whisk in 1 cup of broth, Worcestershire sauce and cayenne then simmer for 5 minutes.

Add in the cheese and mustard and stir until well blended, then add in the artichoke puree and cream, mix well, taste again for seasoning and add salt and pepper as desired.

Extra credit garnish:
French baguette –cut on the bias into ½ inch thick slices
Roasted garlic cloves
Toast baguette slices and rub with roasted garlic cloves, serve alongside soup.