Jerusalem Artichoke, or Palestine Soup

Ingredients

• 3 lbs Jerusalem artichokes, freshly dug
• 3 pints veal stock, boiling
• 1.5 pints additional veal stock or broth
• salt
• cayenne
• 1 pint rich boiling cream

Instructions

1. Wash and pare the freshly-dug artichokes quickly.
2. To preserve their colour, throw them into spring water as you finish each one, but do not let them remain in the water once all are ready.
3. Boil three pounds of the artichokes in water for ten minutes.
4. Lift them out and slice them into three pints of boiling stock.
5. Let the artichokes stew gently in the stock for fifteen to twenty minutes.
6. Press them with the soup through a fine sieve into a clean saucepan.
7. Add a pint and a half more of stock to the sieved soup.
8. Season with sufficient salt and cayenne to your taste.
9. Skim well and let the soup simmer for two or three minutes.
10. Stir in a pint of rich boiling cream.
11. Serve immediately.