Artichoke Soup

Ingredients

• 2 lbs. Jerusalem artichokes
• 1 J lbs. stock
• 1 pint milk or milk and cream
• 1 leek
• 1 small piece of celery
• 1 oz. butter
• Squeeze of lemon juice
• Pepper and salt

Method

1. 1

   Wash and peel artichokes and put into water with lemon juice.

2. 2

   Wash celery and leek, cut into small pieces.

3. 3

   Put butter, artichokes, celery, and leek into a stewpan and sweat over the fire for a few minutes.

4. 4

   Add stock and boil till vegetables are tender.

5. 5

   Rub through a wire sieve and return to pan.

6. 6

   Add pepper, salt, cream, and lemon juice, and heat through but do not boil.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 3. The excerpt below is the record exactly as published.

ARTICHOKE SOUP. 2 lbs. Jerusalem artichokes. 1 J lbs. stock. 1 pint milk or milk and cream. 1 leek. 1 small piece of celery. 1 oz. butter. Squeeze of lemon juice. Pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.