Place the sliced Jerusalem artichokes in a bowl with the lemon slices and cover with water to prevent browning.

In a large saucepan, melt the butter over low heat.

Add the chopped onions and crushed garlic, sweating gently for 3–4 minutes until soft and translucent.

Drain the artichokes, discarding the lemon slices, and add them to the saucepan.

Mix well and sweat gently for 2–3 minutes without allowing them to color.

Pour in the vegetable stock and add the bay leaves, ground nutmeg, and freshly squeezed lemon juice.

Season with salt and pepper.

Bring the soup slowly to a boil, then cover and simmer gently for about 30 minutes until the artichokes are tender.

Remove and discard the bay leaves.

Allow the soup to cool slightly, then purée it in a blender or food processor until smooth.

Pour the puréed soup into a clean saucepan and bring it to a boil.

Reduce the heat, stir in the single cream, and cook gently without boiling for 2 minutes.

Serve the velvety Jerusalem artichoke soup immediately, garnished with fresh parsley or chives if desired.

Enjoy this creamy and flavorful soup as a delightful appetizer or light meal!