Jerusalem Artichoke Soup

Jerusalem artichokes, chopped

2 tbsp butter

1 cup white turnip, sliced

2 cups red onion, chopped

3 strippes bacon, chopped

1 quart stock

1 pint milk

1 tsp salt

1 tsp pepper

Melt a piece of butter the size of an egg in a saucepan; then fry in it one white turnip sliced, one red onion sliced, three pounds of Jerusalem artichokes washed, pared, and sliced, and a rasher of bacon. Stir these in the boiling butter for about ten minutes, add gradually one pint of stock. Let all boil together until the vegetables are thoroughly cooked, then add three pints more of stock; stir it well; add pepper and salt to taste, strain and press the vegetables through a sieve, and add one pint of boiling milk. Boil for five minutes more and serve.