Recipes > Soup > Palestine Soup

Palestine Soup

Ingredients

• 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

Instructions

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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Source

The Skilful Cook (1905).

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