Cream Of Jerusalem Artichoke Soup

Ingredients

• 1 pint Jerusalem artichokes, peeled and sliced
• 2 tablespoons butter, divided
• 1 tablespoon flour
• 1 quart milk
• Salt and pepper to taste
• 2 egg yolks
• ½ cup cream

Method

1. 1 Simmer sliced artichokes in 1 tablespoon butter for a few minutes without browning. Cover with water and boil until tender.
2. 2 Rub artichokes through a sieve. Return to saucepan with milk and remaining butter mixed with flour.
3. 3 Season with salt and pepper. Bring to a boil, then remove from heat.
4. 4 Whisk egg yolks with cream. Stir rapidly into the hot soup and serve immediately.