Cream of Artichoke Soup

Ingredients

• enough Jerusalem artichokes to make 2 cups
• 2 qts. of cold water or milk
• 2 cups of the stock in which they cooked
• 1 tablespoon of butter
• 1 of flour
• 1 teaspoon of salt
• 1 saltspoon of pepper
• 2 cups of hot milk
• 1 cup of cream
• A teaspoon of chopped parsley or chives
• 1 tablespoon of them chopped

Method

1. 1

   Scrape and slice the artichokes, cover with cold water, and let stand for 15-20 minutes.

2. 2

   Cook in a saucepan with water or milk for an hour until soft.

3. 3

   Rub through a sieve with the cooking stock, return to heat, and add butter, flour, salt, and pepper.

4. 4

   Cook for 10 minutes, then add hot milk or cream, stir, and boil before serving.

5. 5

   Garnish with parsley or nasturtium.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 103. The excerpt below is the record exactly as published.

CREAM OF ARTICHOKE SOUP.— Scrape and slice enough Jerusalem artichokes to make 2 cups, and cover with cold water. Let them stand for 15 or 20 Tninute5=. and put them in a saucepan with 2 qts. of cold water or milk, cr 1 qt. of each, and let th&m cook for an hr., or until thoroughly soft. Now rub them through a sieve with 2 cups of the stock in which they cooked, and return to the fire. When boiling add 1 tal^lespoon of butter and 1 of flour, rubbed together, and 1 teaspoon of salt and 1 saltspoon of pepper, and cook about 10 minutes before adding 2 cups of hot milk, or 1 cup of milk and 1 cup of cream. Stir well and let boil up once before serving. A teaspoon of chopped parsley or chives improves the appearance and thr taste. Before straining add 1 handful of nasturtium leaves and iblossoms, or add 1 tablespoon of them chopped before serving. — Mrs. E. D. Bennett. Bartlett, 111. CONDO CRUSTS FOR SOUPS.-^Cut the bread in dice shapes, of even size, and toast it in a pan in the oven. When brown, pour over melted butter and return to the oven for a <?hort time. Serve from 6 to 8 to each plate of soup. — Eloise Jennings, Winnetka, III. ALMOND SOUP. — It calls for 1 qt. of nicely seasoned veal or chicken stock. Blanclt Yz lb. of almonds and pound *-hem fine, using a few drops of stock from time to time during the process, lest the almonds 'becoime oily. When a perfectly fine, smooth paste is formed, add it to and allow to heat: season with salt and pepper, and 1 tablespoon of grated celery and 1 teaspoon of finely minced parsley; draw the saucepan to the back of the stove and let simmer for Yt. hr.; whip Y2 g"ill o^ sweet cream to a strong froth and pour it into the tureen. Let soup come to the scalding point and pour at once over the cream, straining through fine sieve; serve with fried sippets or croutons of bread. — Mrs. E. G. Harris, Winnetka, III. 158 SOUP AMBER SOUP.— Put Yi lb. of ham in the bottom of soup kettle, on this put 3 lbs. of lean beef, and 2 lbs. of veal; cut in thin slices 2 large carrots, 2 heads of celery, 2 turnips, and 2 onions, season with pepper (whole), and salt, a blade of mace and 2 cloves, cover the vessel closely and put over a quick fire; when the meat begins to stick, turn it over. Continue this until it be- gins to brown, then pour over a gal. of boiling water and set aside to simmer 4 hrs. Skim frequently, and keep it closely cov- ered; when done, strain it through a sieve or fine cloth, and set away until next day. Take all the fat from the top, and put it over the fire an hr. before dinner. When it boils, stir into it a 54 box of gelatine, soaked for 1 hr. in a teaspoon of cold water; give it a boil and serve. — Mrs. Mary Carpenter, Des Plaines, 111. VARIATION I. — Break a chicken or remains of 2 or more roasted fowls in pieces, add a soup bone with 3 qts. of water. Cook slowly for 4 hrs,, then add 1 fried onion, Y^ doz. cloves stuck into it, J^ carrot, parsley and 3 stalks of celery, and cook 1 hr.; the stock will then be reduced to 2 qts. Strain into a large bowl and the following day remove the fat which has accumulated on top. Take out the jellied stock, leaving the settlings for a sauce or gravy. Heat the stock, skim and mix into it the beaten white of an ^^%, shell and all; skim oflf carefully, and strain through a fine strainer. — Mrs. E. D. Kelley, Winnetka, III. ALMOND AND CELERY SOUP.— Cut in small pieces a bunch of celery, using the leaves, and carefully scraped root, add 6 peppercorns, 2 bay leaves, a tablespoon of onion juice, a thin slice of lemon, a teaspoon of salt, and a stick of cinnamon; cover with a qt. of water and cook an hr.; strain, and reheat, stirring in a cup of rich milk (cream is better), and ^ cup ground almonds. — E. G. Harris, Winnetka, 111. WHITE ALMOND SOUP.— Cream together the 1 table- spoon of butter and 1 tablespoon of cornstarch, and dilute with hot veal stock, gradually; let boil 5 minutes, then stir in the rest of the 2 qts. of veal stock; add 1 cup of hot cream, more sea- soning, if needed, and the 2 oz. of almonds, blanched and pounded fine in a mortar. Use 2 qts. of veal broth. — Mrs. A. C. Christy, Glen View, III.. COOK COUNTY COOK BOOK 159 ASPARAGUS SOUP. — Scrape and wash the asparagus. Cook them in salted boiling water for about 25 minutes. Drain and cut the tips off, reserving them, for further use. Mash and press the stalks through the colander and stir them into 1 qt. of boiling milk. Stir in 1 tablespoon of corn starch, already dissolved in cold milk. Put in the tips, add pepper, 'bring to the boiling point, take it off the fire, stir in 3 tablespoons of butter, and serve. — Mrs. Frank Mullins, Franklin, II. VARIATION I. — Use 1 can of asparagus, cut off the tips, and lay them aside. Cut up the stalks, cover with 4 cups of cold milk (or Yi water and Yt. milk), and let cook slowly in a double boiler for Yt. hr.; then strain, pressing the asparagus to extract the flavor. Return to the saucepan, add 1 teaspoon of sugar, 1 tablespoon of butter

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