2 pounds of artichokes. 1 teaspoonful of salt. 2 onions. 2 quarts of standard broth. 1/4 cup of flour. 3 yolks of eggs. 1 teaspoonful of sugar. 1 cup of cream. 2 tablespoonfuls of butter.

Pare the artichokes and cook with the onions until tender; then mash and press through a sieve; add with the water in which they were cooked to the broth; dilute the flour, sugar, and salt with a little cold broth and stir into the hot soup and let simmer twenty minutes. When ready to serve, add the butter in little bits, then the beaten yolks diluted with the cream. Do not let the soup boil after the addition of the eggs.