Artichoke Soup Recipe
Artichoke Recipe with Jerusalem Artichokes, Butter, Stock, Onion, Milk, Mace & Cayenne Pepper.
INGREDIENTS
2lb (900g) Jerusalem Artichokes
1 oz (50g) Butter
1 pint (450ml) Vegetable Stock
1 1/2 oz (65g) Plain Flour
1 Small Onion, Sliced
1 pint (450ml) Milk
1 Blade of Mace (or a pinch of Nutmeg)
A Pinch of Cayenne Pepper
1 tsp Salt
Salt & Pepper
2 tbsp Cream (Optional)
METHOD
Wash and peel the Artichokes, keeping them under water as much as possible while being peeled. As each one is done throw it into a basin of fresh cold water. When all are peeled, put them into a saucepan with just enough cold water to cover them. Add the Salt and the Sliced Onion. Bring to the boil and then strain. Refill with cold water, bring to the boil and allow to cook until tender. Strain and then rub the Artichokes through a fine sieve using a wooden spoon.
Boil the Milk with the Mace and Cayenne Pepper. Melt the Butter in a separate saucepan large enough to contain all the soup. Add the Flour and mix with the Butter until quite smooth. Then, by degrees, add the Vegetable Stock, the Milk (with the Mace removed) and the Artichoke puree. Season with Salt & Pepper. Bring back to the boil and it is then ready to serve.
If a richer soup is required, add two tablespoons of Cream after it is taken from the heat. Small Croutons of Fried Bread, about the size of dice, should be served with this soup.
Based on the Artichoke Soup recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).