Creme d’Artichauts (Green Artichoke Soup)

Ingredients

• 4' green artichokes
• 1 onion
• 1 quart white stock
• 2 oz. butter
• 1 oz. crbme de riz (or ground rice)
• 1/2 pint milk
• £ gill cream
• 2 yolks of eggs
• 1 oz. salt
• pepper, nutmeg
• parsley

Method

1. 1

   Cut off the stems of the artichokes, trim off some of the green leaves, cut each in four, and wash well.

2. 2

   Melt the butter in a stewpan, add the onion, peeled and cut in slices; fry a little, put in the artichokes, and stir over the fire for a few minutes, but do not let them take colour.

3. 3

   Add the stock, season with salt and pepper, and let simmer until tender.

4. 4

   Rub all through a hair sieve.

5. 5

   Mix the creme de riz with a little cold milk, boil up the remainder of the milk and add to the rice-flour.

6. 6

   Put this and the artichoke puree in a stewpan, let it boil up, take off the scum, stir frequently to prevent it from burning; beat the yolks of eggs a little, incorporate with the cream, and add to the soup when the latter has sufficiently boiled.

7. 7

   Add a grate of nutmeg, stir long enough to bind the eggs, but do not allow it to boil again.

8. 8

   Pour into a soup-tureen, sprinkle over with a little finely chopped parsley, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 113. The excerpt below is the record exactly as published.

Creme d’Articha ats (Green Artichoke Soup). — 4' green artichokes, 1 onion, 1 quart white stock, 2 oz. butter, 1 oz. crbme de 158 THE NEW CENTURY COOKERY BOOK riz (or ground rice), ^ pint milk, £ gill cream, 2 yolks of eggsr 1 oz. salt, pepper, nutmeg, parsley

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