Jerusalem Artichoke Soup

Ingredients

• 3 tablespoons butter
• 1 clove
• 1 large onion, chopped
• 1 sprig celery leaves
• 1 pound Jerusalem artichokes
• 2 large potatoes
• 2 quarts boiling water
• 2 tablespoons milk, or water
• 2 egg yolks

Method

1. 1

   Fry onion in butter without coloring.

2. 2

   Add peeled and chopped artichokes and quartered potatoes, frying briefly.

3. 3

   Add water, clove, parsley, and celery tied together.

4. 4

   Cook until vegetables are soft, then strain.

5. 5

   Reheat without boiling, add beaten egg yolk with milk while stirring.

6. 6

   Serve over fried bread cubes or with left-over rice.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 6. The excerpt below is the record exactly as published.

JERUSALEM ARTICHOKE SOUP 3 TABLESPOONS BUTTER I CLOVE I LARGE ONION, CHOPPED I SPRIG CELERY LEAVES 1 POUND JERUSALEM ARTICHOKES 2 SPRIGS PARSLEY 2 LARGE POTATOES 2 EGG YOLKS 2 QUARTS BOILING WATER 2 TABLESPOONS MILK, OR WATER . Slowly fry onion in butter, but do not let it color. Add peeled and chopped artichokes, and the potato, peeled and quartered; slowly fry for a moment only. Then add water, and the clove, parsley and celery tied together with a thread so they may be easily removed at the end. Cook until vegetables are soft, remove the celery, pars- ley and clove, and press vegetables and liquor through a fine sieve. 14 MOST-FOR-YOUR-MONEY COOK BOOK Reheat, but do not let boil. Beat egg yolk with milk and add slowly, stirring soup all the time. More butter may be added if you like. Pour over cubes of fried bread, or add a little left-over rice during cooking. CELERIAC SOUP Peel and cut up 3 good-sized celeriacs, parboil, drain and finish cooking over slow fire in two tablespoons butter, but do not let it brown. Add yi the quantity of cut-up raw potatoes and lyi quarts of boiling water and 3 beef or chicken cubes. Simmer until tender, press all through a sieve and simmer again until sufficiently thick. ROUMANIAN CREAM OF POTATO SOUP 3 TABLESPOONS BUTTER OR FAT 2 TEASPOONS SALT 3 LARGE ONIONS, CHOPPED

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