695 Purée Palestine

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Slice 800 g ( lb) Jerusalem artichokes and stew with 75 g ( oz) butter. Add 25 g (1 oz) crushed, roasted hazelnuts and 1 litre ( pt or U.S. cups) White Bouillon; simmer gently until cooked. Pass through a fine sieve and adjust the consistency by thickening it with 40 g (1⅓ oz) arrowroot mixed with dl (9 fl oz or 1⅛ U.S. cups) cold milk. Bring to the boil then pass through a fine strainer; reheat and finish at the last moment with 150 g (5 oz) butter.

This soup may also be prepared as a Cream or a Veloute.