Cream of Jerusalem Artichoke Soup


4 Jerusalem artichokes, peeled and coarsely chopped
1 onion, peeled and chopped
2 carrots, peeled and chopped
4 cups chicken stock
1 cup cream
2 egg yolks, beaten
2 tablespoons sherry
Salt and pepper to taste


Combine artichokes, onion, carrots, and stock in soup kettle, and simmer, partially covered, 10 minutes or until artichokes are soft. Press through food mill. Return to kettle. In separate bowl combine cream and egg yolks. Pour ½ cup hot pureed soup into egg and cream mixture, blend with whisk, and return mixture to kettle. Add sherry, heat, and season with salt and pepper.


Serves 4-6

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