Artichoke Soup (Potage a la Palestine)

Ingredients

• 1 lb. Jerusalem artichokes
• 1 oz. lean ham
• 1 stick of celery (white part)
• 1 oz. butter
• 1| pts. light stock
• 1 pt. milk
• 1 dessert-sp. flour
• Seasoning

Method

1. 1

   Prepare the artichokes carefully to prevent discoloration.

2. 2

   Melt butter in a saucepan, add drained and sliced artichokes, celery, and ham.

3. 3

   Cook for about 10 minutes.

4. 4

   Add stock and seasoning, simmer for 1 to 1.5 hours until soft.

5. 5

   Rub through a sieve, return to heat, mix flour with milk, add to soup, and stir until boiling.

6. 6

   Serve with fried or toasted croutons.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 74. The excerpt below is the record exactly as published.

Artichoke Soup (Potage a la Palestine) lb. Jerusalem arti- chokes. 1 oz. lean ham. stick of celery (white part) or J tea-sp. celery seed. 1 oz. butter. 1| pts. light stock. i pt. milk. 1 dessert-sp. flour. Seasoning. The artichokes must be prepared with care, as they turn black very easily. First wash and brush them, then put them in a basin with clean cold water and peel them carefully, throwing them as they are ready into another basin of clean cold 48 COOKERY FOR EVERY HOUSEHOLD water, to which has been added a little vinegar od lemon juice, in order to preserve the colour. Melt the butter in a lined or enamelled saucepan, add the artichokes, drained and cut in thin slices, also the celery cut in shreds and the ham. Put the lid on the pan and cook over the fire about ten minutes, shaking the pan occasionally to prevent the con- tents burning. Then add the stock and seasoning and let all simmer gently from 1 to 1| hours until the artichokes are quite soft. Rub the soup through a fine wire sieve into a basin, pressing through as much as possible, then rinse out the saucepan and return the soup to it to reheat. Put the flour into a basin, and add the milk gradually to it, mixing until quite smooth. Add this to the soup and stir over the fire until boiling. Continue boiling for a few minutes, and add more seasoning if necessary. Serve with fried or toasted crofltons of bread (see Recipe 1301). Note. — A better soup may be made by rubbing the ingredients through a hair instead of a wire sieve and adding 1 gill of cream and 1 or 2 yolks of eggs instead of the flour and milk. Time to cook, 1£ hours. Probable cost, 8 d. Quantity, If pints. 30. Artichoke and Potato Soup Prepare in the same way as above, using equal quantities of artichokes and potatoes. This makes a very good combination. Artichokes and Spanish onions can be used in the same way. 31. Beetroot Soup (Soupe aux Betteraves) 2 cooked beetroots. 1 qt. meat boilings. 2 onions. 1 or 2 sticks of celery. 1| oz. good dripping. 1 table-sp. flour. 4 pt. milk.

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