Jerusalem Artichoke, or Palestine Soup from Modern Cookery for Private Families by Eliza Acton
Wash and pare quickly some freshly-dug artichokes, and to preserve their colour, throw them into spring water as they are done, but do not let them remain in it after all are ready. Boil three poun...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Pot
- Slotted spoon
- Stove
- Saucepan
Ingredients
- 2 to 3 minutes. boiling cream, 1 pint.
- little cayenne and salt
- Artichokes, 3 lbs., boiled in water: 10 minutes.
- Veal stock, 3 pints: 15 to 20 minutes.
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Jerusalem Artichoke Soup – Little Farms NZ
wearelittlefarms.com
How To Make: Jerusalem Artichoke Soup
thelondoneconomic.com
Summer Jerusalem Artichoke Soup | VegWeb.com, The World's Largest Collection of Vegetarian Recipes
vegweb.com
Jerusalem Artichoke Soup
rogermooking.com
Dreamy, Creamy Jerusalem Artichoke Soup
shop.wattsfarms.co.uk
Artichoke Soup with Fresh Parsley from The Times Cookery Book by Katie Stewart
app.ckbk.com
Jerusalem Artichoke Soup Recipe | Winter Soup Recipes
thehappyfoodie.co.uk
Jerusalem Artichoke Soup | Rainbow Heritage Garden
rainbowheritage.ca