Cream-of-Artichoke Soup

Ingredients

• one quart of milk
• two artichokes of good size
• two table-spoonfuls of butter
• two generous table-spoonfuls of flour
• one teaspoonful of salt
• one-fourth of a teaspoonful of white pepper

Method

1. 1

   Wash artichokes and soak in salted water for an hour.

2. 2

   Boil in water for 35 minutes, drain, and puree the soft parts.

3. 3

   For the cream foundation, heat milk in a double-boiler, mix butter and flour, add boiling milk gradually, then stir into the milk.

4. 4

   Add salt and pepper, cook for 10 minutes, then combine with artichokes and serve.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 76. The excerpt below is the record exactly as published.

Cream-of-Artichoke Soup. When French artichokes are comparatively cheap and in fine condition, it is well to use them in soup as well as a vegetable. Here is a simple rule for a cream soup made with them : — Use one quart of milk, two artichokes of good size, two table-spoonfuls of butter, two generous table-spoon- fuls of flour, one teaspoonful of salt, and one-fourth of a teaspoonful of white pepper

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