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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