Jerusalem Artichoke Soup

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1 pound Jerusalem artichokes

Juice of 1/2 lemon

4 tablespoons butter

1 leek, white part only, sliced into 1/2inch pieces

1 carrot, sliced into 1/2inch rounds

3 cups chicken stock (preferably homemade) or water

Salt and freshly ground black pepper

1/2 cup heavy cream

Freshly grated nutmeg