Puree de Topinambours (Palestine or Artichoke Soup)

Ingredients

• 2 lbs. Jerusalem artichokes
• 1 turnip
• 1 small onion
• ½ small head celery
• 2 quarts stock (white)
• 2 oz. butter
• 1 pint milk
• 1 lemon
• salt
• pepper
• grated nutmeg
• a handful of fried bread croutons

Method

1. 1

   Wash, scrub, and peel artichokes, soak in salted water with lemon juice.

2. 2

   Peel and slice turnips and onions, wash and cut celery.

3. 3

   Melt butter in a stewpan, fry turnip, onion, and celery without burning, then add artichokes.

4. 4

   Moisten with stock and cook gently for about an hour.

5. 5

   Pass through a fine sieve, return to pan, re-heat, add boiling milk, season with salt, pepper, and nutmeg.

6. 6

   Serve with fried bread croutons.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 123. The excerpt below is the record exactly as published.

r lie de Topinambours { Palestine or Artichoke Soup). — - 2 lbs. Jerusalem artichokes, 1 turnip, 1 small onion, \ small head celery, 2 qtiarts stock {white), 2 oz. butter, 1 pint milk, 1 lemon, a handful of fried bread croutons, salt, pepper, and grated nutmeg

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