Jerusalem Artichoke or Salsify Soup

Theodora Fitzgibbon 'Traditional Scottish Cookery'

Measurements are all approximate. Serves 6
1 1/2 lbs (700g) Jerusalem artichokes or salsify
2 medium onions
2 oz (50g) butter
1 pint (600ml) water
1 pint (600ml) milk
1 level tablespoonful flour
salt and pepper
chopped chives or parsley for garnish

Wash, peel and slice artichokes (salsify) and put into water with a teaspoon of vinegar or lemon juice to prevent discoloration. Slice onions.
Melt butter in pan, add onions. Then add drained and dried artichokes (salsify). Cook over a low heat until thay start to soften. Sprinkle over flour, making sure that it's well blended in. Add water, stir, cover and simmer for 20 minutes. Add milk and bring to the boil. Taste for seasoning and blend until smooth. Garnish.