Artichoke Soup, 1

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 tablespoon lemon juice
  • 2 lb. (1 k.) Jerusalem artichokes</

Method

Put the lemon juice into a basin of cold water. Wash the artichokes; peel and put them at once in the acid water in order to keep them white. Melt the butter in a saucepan, and as soon as it is hot drain the artichokes well and add them to the butter with the onion peeled and sliced. Sprinkle with salt and pepper, and cook gently for 5 minutes, turning them: they must not brown at all.