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Artichoke Soup


  • piece of butter the size of an egg
  • 1 white turnip sliced
  • 1 red onion sliced
  • 3 pounds of Jerusalem artichokes washed, pared, and sliced
  • 1 rasher of bacon
  • 4 pints of stock
  • pepper
  • salt
  • 1 pint of boiling milk


Melt butter in a saucepan; then fry in it the turnip, onion, artichokes, and bacon. Stir these in the boiling butter for about ten minutes, add gradually one pint of stock. Let all boil together until the vegetables are thoroughly cooked, then add three pints more of stock; stir it well; add pepper and salt to taste, strain and press the vegetables through a sieve, and add the boiling milk. Boil for five minutes more and serve.


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Fifty Soups (1884).

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