2 Pints of white second stock or water
1 pint of milk
2 pounds of Jerusalem artichokes
2 onions
1 strip of celery 1 ounce of butter or good dripping
Pepper and salt
Wash the artichokes, put a tablespoonful of vinegar into a basin of water and keep the artichokes
in it as much as possible while paring them, to preserve their whiteness.
Cut the onions, celery and artichokes into slices, make the butter or dripping hot in a stewpan.
Fry the vegetables for about 10 or 15 minutes without browning, then pour I the stock and boil until tender.
Rub through a fine sieve, return to the saucepan, add the milk and seasoning, bring to the boil and serve.
Cooking time about 1 1 / 4 hours.
Sufficient for 6 persons
NOTE: When a thicker soup is desired, a dessertspoonful of cornflour or flour should be blended with a
little milk or stock and added to the soup a few minutes before serving
