Palestine Soup

Ingredients

• one quart of soup
• enough Jerusalem artichokes to make a generous pint when pared and sliced
• one generous pint of milk
• one teaspoonful of salt
• one-fourth of a teaspoonful of pepper
• two table-spoonfuls of butter
• two of flour

Method

1. 1

   Scrape and slice artichokes, soak in cold water for half an hour.

2. 2

   Boil in water for 1 hour and 15 minutes, then rub through a fine sieve.

3. 3

   Heat the mixture with the reserved water, add butter and flour, then stir in milk and boil once before serving.

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.

one teaspoonful of salt, and one-fourth of a teaspoonful of white pepper. Wash the artichokes, and let them stand for an hour in two quarts of cold water to which has been added two table- spoonfuls of salt. If the edges of the leaves be dry or brown, cut them (the edges) off. At the end of the two hours place the artichokes in a stew-pan with boiling water enough to cover them, and boil for thirty- five minutes. Now take from the fire, and drain. Pull the leaves from the head; then take out the "choke" and throw it away. Put the leaves and the bottoms of the artichokes in a puree sieve, and rub all the soft parts through. Add the strained artichokes to a cream foun- dation, and after boiling the soup up once, serve. This is the way to make the cream foundation to which reference has just been made : When the artichokes have been cooking for a quarter of an hour, put the milk on the fire in the double-boiler. Beat the butter and flour together, and gradually pour upon this mixture about half a pint of the boiling milk. Stir this new mixture into the milk remaining in the double-boiler. Add the salt and pepper, and cook for ten minutes. The cream will then be ready for the artichokes. This soup is sometimes garnished with chicken force- meat balls or with profiteroles. Indeed, the latter arti- SOUPS. 153 cles are becoming quite popular as an accompaniment of cream soups as well as of consomme. * Palestine Soup. For one quart of soup use enough Jerusalem artichokes to make a generous pint when pared and sliced, one gen- erous pint of milk, one teaspoon ful of salt, one-fourth of a teaspoonful of pepper, two table-spoonfuls of butter, and two of flour

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