Jerusalem Artichoke Soup With Croutons

Ingredients

• 3 lb Jerusalem artichokes
• 2 quarts stock (or mutton/veal boiling liquor)
• 1 onion
• 1 turnip
• ½ head celery
• ½ pint cream or good milk
• Pepper and salt to taste
• Fried croutons for serving

Method

1. 1 Peel and slice the Jerusalem artichokes, onion, turnip, and celery.
2. 2 Boil the vegetables in the stock until tender.
3. 3 Rub the mixture through a fine sieve to create a smooth soup.
4. 4 Stir in the cream and bring to a boil.
5. 5 Season with pepper and salt, then serve with fried croutons.