Green Artichoke Soup

Ingredients

• 6 or more artichokes
• 1 or 2 oz. of butter
• salt
• pepper
• a bouquet garni
• two peeled and sliced onions
• a gill of cream
• a little sugar

Method

1. 1

   Remove leaves and chokes from artichokes, trim bottoms, and cook with butter, salt, pepper, bouquet garni, and onions.

2. 2

   Add stock, boil, then simmer for an hour.

3. 3

   Drain, pound, and sieve the artichokes, return to pot, add stock, and simmer until thick.

4. 4

   Finish with sugar, butter, and cream.

5. 5

   Serve with fried croutons.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 4. The excerpt below is the record exactly as published.

a bouquet garni, salt, pepper, a gill of consomme, and a glass of sherry. Place the artichokes in the casserole and let them simmer gently till tender. When done, drain, them and arrange on a dish. Mix a little Espagnole sauce with some of the artichoke water, reduce it well, and strain. Add the juice of a lemon and a little chopped parsley, and pour the sauce over the artichokes, and serve. Globe Artichokes a la Colbert. Trim some green artichokes, wash and parboil them in salted water. Drain, cut them into quarters, and arrange in a buttered saute-pan. Season with pepper, and salt, moisten with a little chablis or sauterne wine and a little butter, and braise in the oven. Dish up, and pour over some Colbert sauce. ARTICHOKES. 1 1 Artichokes with Foie-Gras. Drain some cooked artichoke bottoms, and fill them with a puree of foie-gras and truffles ; coat well with a rich well-reduced white sauce. Sprinkle over some bread-crumbs, and brown in oven. Boiled Green Artichokes. Trim the artichokes, that is cut off the coarse leaves at the bottom as well as the stem. Next trim the pointed part of the leaves neatly with a pair of scissors. Plunge them into boiling water, seasoned with salt and vinegar or lemon juice, and boil until the leaves can be easily pulled off. Drain them care- fully and dish up, and serve with Hollandaise sauce, with melted butter, or a la vinaigrette. Sometimes the core of the artichokes is taken out after it is cooked along with the choke which can be removed with a small spoon. The sauce is poured into the heart just before serving. Green Artichoke Soup. Pull all the leaves off 6 or more artichokes and remove the chokes. Trim the bottoms, cut in pieces, and put in a stew-pan with i or 2 oz. of butter ; season with salt and pepper, add a bouquet- garni and two peeled and sliced onions. Heat these ingredients over the fire, stirring well with a wooden spoon. As soon as the onions begin to turn yellow add enough veal or chicken stock to well cover the artichokes. Set the soup boiling quickly, and then put it aside to simmer for an hour. Remove the bouquet and drain the artichokes. Pound them into a mortar and rub through a fine sieve. Return it to the stew-pan and gradually add the stock ; let it come to the boil taking the precaution of keeping the soup always well stirred until it boils up. Let it simmer on the side of the stove until it is of the right con- sistency. Last of all add a little sugar, a piece of 12 HOW TO COOK VEGETABLES. butter, and a gill of cream

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