Take a dozen good-sized Jerusalem artichokes; peel them, and, like potatoes, throw them into cold water as you peel them, to prevent their turning a bad colour. Boil these artichokes in a quart of No. 3 Stock (see No. 10) that has not had any extract of meat put to it. Boil away the stock till it becomes a pulp with the artichokes, taking care they do not burn. Then rub them through a wire sieve. (See No. 21.) Boil separately a pint and half of milk, boiling a couple of bay-leaves in it. Add the pulp to the boiling milk. Add also one lump of white sugar. Flavour with a little white pepper and salt. If the soup is not sufficiently thick - it should be like double cream - add a little white thickening. (See No. 12.) But one dozen artichokes of a good size will be sufficient, as a rule, for a quart. If the artichokes are small, more must be added. A moderate-sized Jerusalem artichoke is as big as the fist. If the soup is wanted rich, a couple of yolks of eggs can be beaten up with half a pint of hot soup, and put into the tureen, the remainder of the soup, very hot, but not boiling, poured on it. A "suspicion" of nutmeg may be added. Serve fried bread with it. (See No. 7).

A piece of raw ham boiled in the stock is a very great improvement to this, and, in fact, to all white soups. It is not, however, absolutely essential.