Artichoke Soup

Ingredients

• 1 kg Jerusalem artichokes (Approximately 12 large ones)
• 1 tbsp Butter (for pan)
• 250 ml Water (Use minimal amount necessary to boil without burning)
• 570 ml Whole milk (1 pint)
• 2 leaves Bay leaves
• 1 tsp Sugar (Original calls for 2 lumps)
• 0.25 tsp White pepper
• 1 tsp Salt (Adjust to taste)
• 2 yolks Egg yolks (For enrichment (optional, can substitute with 150ml cream))
• 2 slices Bread slices (For serving)
• 2 tbsp Oil or butter (For frying bread)

Instructions

1. 1Peel the Jerusalem artichokes thoroughly. Immediately place them into a bowl of cold water to prevent discoloration (oxidation), similar to how one handles potatoes.
2. 2Rub the bottom of a saucepan with the butter to prevent sticking. Add the drained artichokes and a minimal amount of water (just enough to create steam and prevent burning, as the vegetable releases its own water). Cover and boil until they are completely tender and pulpy.
3. 3While the artichokes are cooking, pour the milk into a separate pot. Add the bay leaves. Bring to a gentle simmer and let infuse for 10 minutes. Remove bay leaves.
4. 4Once tender, rub the artichokes through a wire sieve (or mash thoroughly) to create a smooth pulp. Add this pulp to the hot infused milk. Stir in the sugar, white pepper, and salt.
5. 5Beat the egg yolks separately in a small bowl. Gradually add a ladle of the hot soup to the yolks while whisking constantly to temper them. Pour the tempered yolk mixture back into the main pot. Heat gently until thickened, but do not let it boil, or the yolks will curdle. (Alternatively, stir in cream if using).
6. 6Cut bread into cubes and fry in oil or butter until golden and crisp. Serve the hot soup immediately, accompanied by the fried bread.