Topinambur Soup

Ingredients

• two dozen average tubers
• 4 oz. of fresh butter
• two quarts of standard broth
• a little sugar
• celery
• onion
• tincture of pepper

Method

1. 1

   Peel and slice the tubers, placing them in water with flour to prevent discoloration.

2. 2

   Stew the tubers in butter, simmering slowly until tender without browning.

3. 3

   Add broth, sugar, celery, onion, and pepper, then boil until all ingredients are tender.

4. 4

   Pass through a tammy and boil the purée.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 110. The excerpt below is the record exactly as published.

two dozen average tubers, in 4 oz. of fresh butter, and to be simmered slowly until they be done, without being browned in the least. Add two quarts of standard broth, a little sugar, celery, onion, and tincture of pepper

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