Artichoke Soup

Ingredients

• 8 Large Artichokes
• i Onion
• i Quart Stock
• i Turnip
• A Little Cream or Milk
• Pepper and Salt to taste

Method

1. 1

   Boil the artichokes, turnip and onion (after cutting small) in a pint of the stock till reduced to a pulp; rub through a fine sieve; add rest of stock and boil up; thicken with a little flour if preferred; put cream in hot tureen, and add soup gradually.

2. 2

   Serve with sippets of toast.

3. 3

   Vegetable marrow may be substituted for artichoke if preferred.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 2. The excerpt below is the record exactly as published.

ARTICHOKE SOUP. ingredients. 8 Large Artichokes, i Onion, i Quart Stock. Method. Boil the artichokes, turnip and onion (after cutting small) in a pint of the stock till reduced to a pulp ; rub through a fine sieve ; add rest of stock and boil up ; thicken with a little flour if preferred ; put cream in hot tureen, and add soup gradually. Serve with sippets of toast. Vegetable marrow may be substituted for artichoke if preferred. i Turnip. A Little Cream or Milk. Pepper and Salt to taste

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