Artichoke Soup, 2

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This gives a thicker soup.


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


Peel the artichokes, putting them at once in water as above. Boil them in the stock with sliced onion for 30 minutes. Drain and sieve, reserving the liquor. Make a roux with the butter and flour and stir in the liquor. Add the sieved artichokes and the milk. Season and stir in cream. Serve as in previous recipe.