Jerusalem Artichoke Soup - cooking recipe

Ingredients

2 lb. Jerusalem artichokes
2 medium/small onions, sliced
2 beef bouillon cubes
5 to 6 c. water
salt and pepper to taste

Preparation

Peel artichokes and chop coarsely.
Place artichokes, onions, bouillon cubes and water in a large pan.
Bring to boil; lower heat.
Cover and simmer for 1 1/2 hours.
Rub through a sieve or grind in a food mill.
Serve hot.