Recipes > Soup > Artichoke Soup > Artichoke Soup

Artichoke Soup


  • 1 pound of artichokes
  • 1 pound of potatoes
  • 1 Spanish onion
  • 1 ounce of butter
  • 1 pint of milk
  • pepper and salt to taste


Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter.


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Dr. Allinson's Cookery Book (1915).

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