Apple and Jerusalem Artichoke Soup Recipe

Mix lemon juice and 2 cups/500 mL cold water in bowl; peel and slice Jerusalem artichokes and add to lemon water to prevent browning.

In large saucepan, melt butter over medium heat; add onion and cook, stirring occasionally, until softened, about 5 minutes.

Increase heat to medium-high; reserving lemon water, drain Jerusalem artichokes and add to pot. Cook, stirring, until Jerusalem artichokes are very lightly browned, about 5 minutes. Add apples, salt, pepper and mace; cook, stirring, until apples begin to sweat, 2 to 3 minutes.

Stir in stock and reserved lemon water; bring to boil. Reduce heat and simmer, covered, until apples and Jerusalem artichokes are very soft, about 30 minutes.

With immersion blender, purée (or, in batches, transfer to blender and purée); return to saucepan (for a finer texture, pass through fine sieve). Return to simmer over medium heat; add cream and bring to simmer. Ladle into bowls and sprinkle with chives.

Makes 8 servings.