Palestine Soup or Puree of Artichokes

Ingredients

• a quarter of a pound of lean bacon or ham
• an onion
• a turnip
• a little celery
• two ounces of butter
• about twelve artichokes
• a pint of broth or water
• two tablespoonfuls of flour
• two quarts of stock
• half a pint of milk
• a teaspoonful of salt
• two of sugar

Method

1. 1

   Fry bacon, onion, turnip, and celery in butter until glazed.

2. 2

   Add sliced artichokes and broth, stew until tender.

3. 3

   Mix in flour, add stock and milk, stirring until boiling.

4. 4

   Season with salt and sugar, sieve, boil for 5 minutes, and serve with croutons.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 11. The excerpt below is the record exactly as published.

Palestine Soup or Puree of Artichokes (another method). Have a quarter of a pound of lean bacon or ham, as also an onion, a turnip, and a little celery, cut the whole into small thin slices, and put them into a stewpan, with two ounces of butter; place them over a sharp fire keeping them stirred, about twenty minutes, or until forming a whitish glaze at the bottom; then have ready washed, peeled, and cut into thin slices, about twelve artichokes, which put into the stewpan with a pint of broth or water, and stew until quite tender, then mix in two tablespoonfuls of flour quite smoothly, add two quarts of stock made as directed, and half a pint of milk; keep it constantly stirred until boiling; season with a tea- spoonful of salt, and two of sugar

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