Vegculinary Menu » Soups » Cream Soups
Cream of Artichoke Soup
Ingredients
2 lbs. Jerusalem Artichokes
Few Sticks Celery or 2 Bay Leaves
1 oz. Butter
1 Medium Onion
2 Pints Milk
1/4 Pint Cream
2 lbs. Jerusalem Artichokes
Few Sticks Celery or 2 Bay Leaves
1 oz. Butter
1 Medium Onion
2 Pints Milk
1/4 Pint Cream
Method
Scrub artichokes befor peeling have a pan of cold water in which a slice of lemon has been placed. As each is peeled dip into the water and slice the arthichokes under the water, leaving all slices until needed. Chop onion and celery into small pieces. Melt fat in pan, drop in artichoke sliced celery and onion and simmer in fat without browning, turning constantly. Pour on stock, or milk, bring to boil then simmer for 30 minutes. Sieve and return to pan; season to taste and boil. Remove from heat, add cream, and pour into tureen. Garnish with paprika and serve with croutons.
Scrub artichokes befor peeling have a pan of cold water in which a slice of lemon has been placed. As each is peeled dip into the water and slice the arthichokes under the water, leaving all slices until needed. Chop onion and celery into small pieces. Melt fat in pan, drop in artichoke sliced celery and onion and simmer in fat without browning, turning constantly. Pour on stock, or milk, bring to boil then simmer for 30 minutes. Sieve and return to pan; season to taste and boil. Remove from heat, add cream, and pour into tureen. Garnish with paprika and serve with croutons.