Recipes > Soup > Palestine Soup

Palestine Soup


  • 2 pounds of artichokes
  • slice of butter
  • 2 or 3 strips of bacon rind, which have been scalded and scraped
  • 2 bay leaves
  • boiling milk
  • pepper
  • salt
  • 1/4 pint of hot cream


Wash and pare artichokes and put them in a stewpan with butter, bacon rind, and bay leaves. Put the lid on the stew pan and let the vegetables "sweat" over the fire for eight or ten minutes, shaking the pan occasionally to keep them from sticking. Pour on water to cover the artichokes and stew gently till soft. Rub them through a sieve, mix the liquor they were boiled in with them, make the soup hot and add boiling milk until it is as thick as double cream. Add pepper and salt to taste. Just before serving, mix with the soup hot cream. This addition will be a valuable one, but may be dispensed with.


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Attributed to Mrs. W. Cook.


My Pet Recipes, Tried and True (1900).

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