Palestine Soup Recipe
From Tested Recipes for the Modern Hostess by Daisy Wilson Barnet, 1906. Section 2 of 4.
1 lb. Jerusalem artichokes. 1 qt. water. 2 onions. 1 sprig of parsley. 2 tablespoonfuls of butter. A little celery, salt and white peper. 1 tablespoonful of flour. 1 pt. boiling milk or cream. Yolks of 2 eggs.
Scrape 1 lb. of Jerusalem artichokes, clean, and cut in slices. Fry the sliced onions in the butter, and when a golden color add the flour and water. Add the artichokes, parsley, and celery. Boil until the vegetables are soft, then strain through a sieve. Return to the fire, add salt, pepper and boiling cream, or milk. Beat the yolks of 2 eggs and place them in the tureen, pouring the scalding soup over them. Serve with croutons, or crisps.