Palestine Soup.
- Ingredients—3 lb. of Jerusalem artichokes.
- 2 quarts of stock; or the liquor mutton or veal has been boiled in.
- 1 onion.
- 1 turnip.
- ½ head of celery.
- ½ pint of cream, or good milk.
- Pepper and salt to taste.
Method.—Peel and cut the artichokes and other vegetables into slices.
Boil them in the stock until tender.
Rub through a hair sieve.
Add the cream, and boil it in the soup.
Add pepper and salt; and serve with fried croutons of bread.