• 2 lb. (1 k.) Jerusalem artichokes
• 1 tablespoon lemon juice</

Peel the artichokes, putting them at once in water as above. Boil them in the stock with sliced onion for 30 minutes. Drain and sieve, reserving the liquor. Make a roux with the butter and flour and stir in the liquor. Add the sieved artichokes and the milk. Season and stir in cream. Serve as in previous recipe.