Artichoke Soup

Ingredients

• Jerusalem artichokes are needed for this soup
• place in a sufficient quantity of white stock
• adding an onion (or onions)
• pepper
• salt
• a slice of finely-pared lemon peel

Method

1. 1

   Pare and wash the Jerusalem artichokes, then place them in white stock with onion, pepper, salt, and lemon peel.

2. 2

   Cook until soft enough to pass through a sieve, then return to the cooking liquor.

3. 3

   If insufficient, add milk and a thickening of cornflour.

4. 4

   Mace and cream will improve the soup.

Nutrition per serving

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 3. The excerpt below is the record exactly as published.

Artichoke Soup Jerusalem artichokes are needed for this soup. Pare and wash them, and place in a sufficient quantity of white stock, adding an onion (or onions), pepper, salt, and a slice of finely-pared lemon peel

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