Jerusalem Artichoke Soup with Pumpernickel Croutons

ingredients

• 1 (0.25 inch-thick) slice pumpernickel bread, crust discarded and bread cut into 0.25 inch dice
• 1 1/2 pounds Jerusalem artichokes (sometimes called Sun Chokes)
• 1 1/2 cups nonfat (skim) milk
• 1/2 cup water
• 1/2 teaspoon salt
• 1 dash black pepper
• Garnish: 2 tablespoons chopped fresh flat-leaf parsley

directions

Preheat oven to 400 degrees.

Toast bread in a shallow baking pan in middle of oven, stirring once or twice, until crisp, about 7 minutes.

Peel artichokes with a vegetable peeler and cut into 1 inch pieces, then simmer in milk and water in a 3 quarts heavy saucepan, partially covered (be careful not to let it boil over), stirring occasionally, until artichokes are very tender, about 15 minutes.

Puré,e artichokes with cooking liquid, salt, and pepper in 2 batches in a blender until smooth (use caution when blending hot liquids). Transfer puré,e to same saucepan and thin with additional water if necessary. Heat soup over moderate heat, stirring, until hot. Serve topped with croutons and parsley.