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Puree, Jerusalem

Peel and thoroughly wash twenty-four Jerusalem artichokes, place in a saucepan with two and a half quarts water, one sliced onion; two branches parsley, one branch chervil, three branches celery, one bean crushed garlic, a level tablespoon salt and half teaspoon white pepper. Cover the pan and let slowly boil for one hour and fifteen minutes, then add a half pint tomato sauce. Knead in a bowl a half ounce butter with one ounce flour and add, little by little, to the soup, constantly mixing while adding it. Boil for five minutes more, press through a sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons separately.