Jerusalem Artichoke (Palestine) Soup

Ingredients

• 2 lb. Jerusalem artichokes
• 2 oz. butter
• a small peeled and sliced onion
• a piece of celery
• 1 oz. flour
• 1 pint white stock
• 1 pint milk
• salt
• pepper
• nutmeg
• 1 gill cream
• fried bread croutons

Method

1. 1

   Wash and slice the artichokes, then soak in salted water with vinegar or lemon juice.

2. 2

   Melt butter in a stew-pan, fry onion and celery, then add flour.

3. 3

   Drain artichokes and mix with the onion mixture, add stock and milk, boil, then simmer for about an hour.

4. 4

   Season, sieve, reheat with cream, and serve with croutons.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 7. The excerpt below is the record exactly as published.

Jerusalem Artichoke or Palestine Soup. 2 lb. Jerusalem artichokes, salt, vinegar, or lemon juice, 2 oz. butter, a small peeled and sliced onion, a piece of celery, i oz. Hour, i pint white stock, 1 pint milk, pepper, nutmeg, i gill cream (or less), “fried bread croutons

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