1 pound Jerusalem artichokes (about io good-sized artichokes)

1 blade mace

1 tablespoonful butter

1 quart milk

1 slice onion

1 bay leaf

1 teaspoonful salt

1 saltspoonful pepper

Slice the artichokes; drop at once into cold water; drain, put in a soup-kettle, cover with boiling water and cook until tender (about thirty minutes); drain again; press through a colander. Put the milk in a double boiler; add the artichoke pulp, the onion, bay leaf, mace and pepper; cover and cook for ten minutes. Add the butter and salt and serve at once.

The flour has been purposely left out of this soup, which will make it admissible in cases of diabetes. For people perfectly well, a thickening may be added, and the soup may be served with croûtons.