Jerusalem-Artichoke Puree Soup

Ingredients

• 2 1/2 funt beef
• 1/2 funt veal shank
• 2 funt Jerusalem artichokes
• 1/2 lozhka butter
• 1 lozhka flour
• 2 egg yolks
• 1/2 stakan cream

Instructions

1. Prepare as carrot puree soup No. 106, substituting Jerusalem artichokes for the carrot.