Wash, peel, and cut into slices about half-an-inch thick two pounds of
Jerusalem artichokes. Fry them in a little butter until brown; fry also
brown half-a-pound of sliced onions. Put these to boil in two quarts of
water with two turnips, a carrot sliced, two teaspoonfuls of salt, and
one of pepper. When the vegetables are tender drain the liquor, set it
aside to cool, and remove all fat. Pass the vegetables through a fine
sieve to a nice smooth _puree_. Those who possess a Kent's "triturating
strainer" will be able to do this much more satisfactorily, both as
regards time and results, than by the old way of rubbing through a
sieve. Put the liquor on to boil, dissolve in it--according to the
strength the soup is required to be--the contents of one or two tins of
Nelson's Extract of Meat, then add the vegetable _puree_, a lump or two
of sugar, and if required, salt and pepper. Let it boil up and serve.