Artichoke Soup

Ingredients

• two ounces of butter
• one small onion
• two tablespoonfuls of flour
• two quarts of hot water
• two tablespoonfuls of Mirepoix
• three yolks of eggs
• three tablespoonfuls of cream
• one tablespoonful of sugar
• salt and pepper to taste
• a little Tabasco may be added instead of the pepper if preferred.

Method

1. 1

   Fry butter and chopped onion until soft.

2. 2

   Add flour, hot water, and Mirepoix, stirring until boiling.

3. 3

   Add boiled artichokes, boil for 15 minutes, then sieve.

4. 4

   Return liquor to pan, stir in egg yolks and cream.

5. 5

   Season with sugar, salt, and pepper.

6. 6

   Serve with croutons.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 11. The excerpt below is the record exactly as published.

artichoke usually takes thirty-five minutes to cook slowly. When they are soft they are cooked. This is the best way to cook artichokes, whether required as a dressed vegetable or for soup. This method preserves the purity of color and flavor. If not all used keep in the liquor. To PREPARE THE SOUP. — For ten persons: put two ounces of butter, one small onion chopped, fry together until soft but not colored. Remove from fire and add two tablespoonfuls of flour, two quarts of hot water, two tablespoonfuls of Mirepoix, and bring all to boil, briskly stirring all the while. Place the boiled artichokes in 'this mixture, allow to boil for a quarter of an hour, pass through very fine sieve and return liquor to clean stewpan, add- ing three yolks of eggs and three tablespoonfuls of cream, previously stirred together. One tablespoonful of sugar with salt and pepper to taste. A little Tabasco may be added in- stead of the pepper if preferred

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