Two pounds Jerusalem artichokes, one onion, one small piece celery, two quarts white stock, one and one-half pints milk or cream, one ounce butter, pepper, salt, lemon juice, yolks of two eggs.
Peel the artichokes and place in cold water in which some lemon juice has been squeezed; this is to prevent their turning black. Place the artichokes, onion and celery in a pan, keeping the lid on, with the butter till it is absorbed; do not let brown. Boil about one hour and rub through a sieve. If eggs are used they should be beaten well and put into the bottom of the tureen and stirred while the hot soup is poured in.