Artichoke (Jerusalem) Soup
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Archive recipe
A historic Victorian British dish of lean bacon, a head of celery, turnip, onion and butter. Adapted from Artichoke (Jerusalem) Soup, from The Book of Household Management (1861).
Adapted from Artichoke (Jerusalem) Soup, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/artichoke-jerusalem-soup.md.
The dish
3 of 10 items checked
www.gutenberg.org
3 of 10 items checked · 5 aisles
Put the bacon and vegetables, which should be cut into thin slices, into the stewpan with the butter
Braise these for 1/4 of an hour, keeping them well stirred
Wash and pare the artichokes, and after cutting them into thin slices, add them, with a pint of stock, to the other ingredients
When these have gently stewed down to a smooth pulp, put in the remainder of the stock
Stir it well, adding the seasoning, and when it has simmered for five minutes, pass it through a strainer
Pour it back into the stewpan, let it again simmer five minutes, taking care to skim it well, and stir it to the boiling milk or cream
Serve with small sippets of bread fried in butter
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)