Purée of Artichokes

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

a pound and a half of peeled Jerusalem artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
two large onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of herbs (thyme, parsley, and bayleaf)
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a quart of new milk or light stock ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
half a pint of single cream ↝ Cream, light [Cream and cream substitutes]
a tiny pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

for serving

Little squares of stale bread ↝ Bread, pumpernickel [Baked Products]
good dripping or clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (9)

Cut a pound and a half of peeled Jerusalem artichokes in thin slices.
Add to them two large onions sliced, a little celery, a bunch of herbs (thyme, parsley, and bayleaf).
Fry all together in two ounces of butter in a sauté pan till a pale golden colour.
Put them in a stewpan with a quart of new milk or light stock.
Cook for about half an hour, keeping it well skimmed.
Pass it through a tammy or fine hair sieve.
Put it in a pan in the bain marie to keep quite hot.
Just before serving add to it half a pint of single cream and a tiny pinch of salt.

serving suggestion

Little squares of stale bread, fried a pale golden colour in good dripping or clarified butter, and dished up on a napkin or dish-paper, may be served with this soup.

Original Text

Purée of Artichokes.
(Purée d'Artichauts.)

Cut a pound and a half of peeled Jerusalem artichokes in thin slices, add to them two large onions sliced, a little celery, a bunch of herbs (thyme, parsley, and bayleaf), and fry all together in two ounces of butter in a sauté pan till a pale golden colour; then put them in a stewpan with a quart of new milk or light stock, and cook for about half an hour, keeping it well skimmed; pass it through a tammy or fine hair sieve, put it in a pan in the bain marie to keep quite hot, and just before serving add to it half a pint of single cream and a tiny pinch of salt. Little squares of stale bread, fried a pale golden colour in good dripping or clarified butter, and dished up on a napkin or dish-paper, may be served with this soup.

Notes

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