- 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.
The Skilful Cook (1905).
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