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Soup of Palestine

6 Jerusalem artichokes, I large tablespoonful of butter, 2 even tablespoonfuls of flour, I quart of milk, Salt and pepper to taste.

Scrape and slice six good-sized Jerusalem artichokes, throw them into cold water as soon as sliced. Put them in a saucepan of boiling water and cook one hour. Press through a purée sieve. Put the milk on to heat in a double boiler, add the artichokes. Rub the butter and flour together. Stir it into the hot mixture and stir continually until it thickens. Add the salt and pepper and serve with squares of toasted bread.