Brown Jerusalem Artichoke Soup

Ingredients

• 2 lbs Jerusalem artichokes
• 0.5 lb sliced onions
• 2 tbsp butter
• 2 quarts water
• 2 turnips
• 1 carrot, sliced
• 2 tsp salt
• 1 tsp pepper
• 1-2 tins meat extract
• 1-2 lumps sugar

Method

1. 1 Wash, peel, and slice Jerusalem artichokes into half-inch thick pieces. Fry in butter until brown.
2. 2 Fry sliced onions in butter until brown.
3. 3 Combine artichokes, onions, water, turnips, carrot, salt, and pepper in a pot. Boil until vegetables are tender.
4. 4 Drain the liquid, reserving it. Cool and remove any fat. Purée the cooked vegetables through a fine sieve.
5. 5 Boil the reserved liquid. Dissolve meat extract into it, then stir in the vegetable purée, sugar, and additional salt or pepper to taste. Boil briefly and serve.