Artichoke Soup with Fresh Parsley from The Times Cookery Book by Katie Stewart
Peel the artichokes under cold water, which has been acidulated with a little vinegar or lemon juice. This helps to prevent any discolouration of the vegetables after they are peeled. Cut up any la...
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Ingredients
- 2 lb (1 kg) Jerusalem artichokes
- salt
- freshly milled pepper
- ¼ pint (1½ dl) single cream
- 1 tablespoon finely chopped parsley
- 1 medium onion
- 1 oz (25 g) butter
- 1 pint (6 dl) chicken stock
- ½ pint (3 dl) milk
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