Recipes > Soup > Palestine Soup

Palestine Soup


  • 3 pounds of Jerusalem artichokes
  • 2 quarts of stock
  • 1 onion
  • one turnip
  • 1 head of celery
  • pepper and salt to taste
  • yolks of 3 eggs


Peel and cut the vegetables into slices and boil them in stock until tender, then rub through a hair sieve. Beat the yolks, add to the soup, and stir over the fire till just to the boiling point. The soup should be about the thickness of rich cream. If not thick enough, a little potato flour may be added.


The International Jewish Cook Book (1919).


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