ARTICHOKE SOUP
Take a dozen large Jerusalem artichokes about as big as the fist, or more to make up a similar quantity. Peel them, and, like potatoes, throw them into cold water in order to prevent them turning color. Boil them in as little water as possible, as they contain a good deal of water themselves, till they are tender and become a pulp, taking care that they do not burn, and therefore it is best to rub the saucepan at the bottom with a piece of butter. Now rub them through a wire sieve and add them to a pint of milk in which a couple of bay-leaves have been boiled. Add also two lumps of sugar and a little white pepper and salt. Serve the soup with fried or toasted bread. This soup can be made much richer by the addition of either a quarter of a pint of cream or a couple of yolks of eggs. If yolks of eggs are added, beat up the yolks separately and add the soup gradually, very hot, but not quite boiling, otherwise the yolks will curdle.
Back to index of vegetarian recipe categories
From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
