Recipes > Soup > Palestine Soup

Palestine Soup


  • 3 pounds of jerusalem artichokes
  • 2 quarts of stock; or the liquor mutton or veal has been boiled in
  • 1 onion
  • 1 turnip
  • 1/2 head of celery
  • 1/2 pint of cream, or good milk
  • pepper and salt to taste


Peel and cut the artichokes and other vegetables into slices.

Boil them in the stock until tender.

Rub through a hair sieve.

Add the cream, and boil it in the soup.

Add pepper and salt; and serve with fried croutons of bread.


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The Skilful Cook (1905).

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