Jerusalem Artichoke Soup (Serves 8)

1 pound Jerusalem Artichokes, scrubbed

6 cups water

3 scallions, sliced

2 tablespoons dill seed

1 tablespoon chopped fresh dill weed

3 eggs, beaten lightly

Boil the Jerusalem artichokes in the water in a covered saucepan for 25 minutes, or until tender. Drain, reserving the liquid, and slice the artichokes in half. Scoop the meat out of the skins and mash until it makes a smooth puree. Combine the puree, scallions, water, and seasonings and simmer for 15 minutes.

Pour several spoonfuls of hot soup into the beaten eggs, stirring over low heat for 1 more minute; serve.

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