Jerusalem artichoke soup

Source: Henriette Schønberg Erken, Kogebog II, 1904, Tillægsdemonstration II. Diverse, s. 168 (falt i det fri)

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1
Boil the Jerusalem artichokes
Cut the peeled Jerusalem artichokes into 4-6 pieces. Boil them in about 1 litre of boiling water with 1 heaped tsp salt until tender.
2
Make a purée
Rub the artichokes through a sieve and return the purée to the pot.
3
Make the soup
Thin with the stock to a suitable thickness and boil for about 10 minutes.
4
Thicken
Whisk the egg yolks with the cream and the cold butter, and use this to thicken the soup just before serving. Add salt to taste.

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