Artichoke Soup (No. 2)

Ingredients

• One pound and a half of Artichokes
• One quart of Milk
• Three quarters of an ounce of Butter
• Six ounces of Onions
• One dozen and a half white Peppercorns
• A tablespoonful of white Roux
• a small teaspoonful of Corn Flour

Method

1. 1

   Fry the onion in the butter until it becomes a nice yellow, but it must not get brown.

2. 2

   Put the peppercorns in the milk and bring it to boiling-point.

3. 3

   Then add the onions, and let them simmer for an hour.

4. 4

   In the meantime boil the artichokes until quite tender, which should be in twenty minutes or half an hour; rub them through a sieve, with the onion which has been stewed in the milk.

5. 5

   Strain the milk, and stir it into the artichoke until it is quite smooth.

6. 6

   Now return the soup to the pan and let it boil up; thicken it with the white roux, or the corn flour which must have been first mixed smoothly with a very little cold milk.

7. 7

   Boil the soup up again, and serve either with croutons or toasted bread cut in dice.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 9. The excerpt below is the record exactly as published.

Artichoke Soup (No. 2). Ingredients. One pound and a half of Arti- chokes. One quart of Milk. Three quarters of an ounce of Butter. Six ounces of Onions. One dozen and a half white Peppercorns. A tablespoonful of white Roux, or a small teaspoonful of Corn Flour

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