Jerusalem Artichoke Soup With Pumpernickel Croutons

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1 (1/4-inch-thick) slice pumpernickel bread, crust discarded and bread cut into 1/4-inch dice

1 1/2 lb Jerusalem artichokes (sometimes called Sun Chokes)

1 1/2 cups nonfat (skim) milk

1/2 cup water

1/2 teaspoon salt

1/8 teaspoon black pepper

Garnish: 2 tablespoons chopped fresh flat-leaf parsley

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