206. Palestine Soup, or Purée of Artichokes

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

a quarter of a pound of lean bacon or ham ↝ Beef, bacon, cooked [Bacon]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the artichokes, which put into the stewpan with a pint of broth or water ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
a pint of broth or water ↝ Soup, broth [Soups, broth-based]
two tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two quarts of stock made as directed (No. 175)
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
two of sugar ↝ Sugar, NFS [Sugars and honey]
very small croutons of bread (fried in butter, and dried upon a cloth) ↝ Croutons [Crackers, excludes saltines]
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (13)

Cut the bacon or ham, onion, turnip, and celery into small thin slices.
Put them into a stewpan with two ounces of butter.
Place them over a sharp fire, keeping them stirred, about twenty minutes, or until forming a whitish glaze at the bottom.
Have ready washed, peeled, and cut into thin slices, the artichokes.
Put the artichokes into the stewpan with a pint of broth or water, and stew until quite tender.
Mix in two tablespoonfuls of flour quite smoothly.
Add two quarts of stock (No. 175) and half a pint of milk.
Keep it constantly stirred until boiling.
Season with a teaspoonful of salt and two of sugar.
Rub it through a tammy.
Place it again in a stewpan; let it boil five minutes, keeping it well skimmed.
Serve with very small croutons of bread (fried in butter, and dried upon a cloth) in the tureen.
Stir in a gill of cream at the moment of serving (optional).

Original Text

206. Palestine Soup, or Purée of Artichokes.—Have a quarter of a pound of lean bacon or ham, as also an onion, a turnip, and a little celery, cut the whole into small thin slices, and put them into a stewpan, with two ounces of butter; place them over a sharp fire, keeping them stirred, about twenty minutes, or until forming a whitish glaze at the bottom, then have ready washed, peeled, and cut into thin slices, the artichokes, which put into the stewpan with a pint of broth or water, and stew until quite tender, then mix in two tablespoonfuls of flour quite smoothly, add two quarts of stock made as directed (No. 175), and half a pint of milk; keep it constantly stirred until boiling; season with a teaspoonful of salt, and two of sugar, then rub it through a tammy, place it again in a stewpan; let it boil five minutes, keeping it well skimmed, and serve with very small croutons of bread (fried in butter, and dried upon a cloth) in the tureen; a gill of cream, stirred in at the moment of serving, is a great improvement, although it may be omitted.

Notes

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