Swiss Soup
2 pounds Jerusalem artichokes 3 stalks of celery 1 large onion 2 ounces butter 1 quart milk 2 bay leaves Peel the artichokes and throw them into vinegar and water; then put them with the onion and celery in a saucepan with the melted butter; cover the pan, and let the vegetables steam until tender, taking care they do not brown. When soft, add the milk, which must heat slowly but not boil; remove the onion and celery, and rub the rest through a strainer with a wooden spoon; put the puree back in the pan with the salt, pepper and the bay leaves; keep it hot, on the back of the stove for about half an hour. Before serving, remove the bay leaves, and stir in 1/2 cup of hot cream or one ounce of butter.