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Artichoke Soup


  • 2 pounds artichokes
  • 2 onions
  • 1 1/2 pints milk
  • 2 quarts bone stock (white)
  • 1 tablespoonful vinegar
  • 1 tablespoonful lemon juice
  • 12 white peppercorns


Peel the artichokes and lay them in vinegar and water for an hour; this will make them a good colour. Mix up half a pint of the milk with the stock, and boil the artichokes, onions, and peppercorns in this for an hour. Rub through a hair sieve with a wooden spoon. Stir in the milk and some salt, pour back into the saucepan and stir until it boils. If the artichokes do not thicken the soup sufficiently, sprinkle in a little sago or semolina when it is returned to the saucepan. Serve with fried bread.

Time: 1 1/4 hours.


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The Art of Living in Australia (1893).

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