Purée of Artichokes

Purée d’Artichauts


Cut a pound and a half of peeled Jerusalem artichokes in thin slices, add to them two large onions sliced, a little celery, a bunch of herbs (thyme, parsley, and bayleaf), and fry all together in two ounces of butter in a sauté pan till a pale golden colour; then put them in a saucepan with a quart of new milk or light stock, and cook for about half an hour, keeping it well skimmed; pass it through a tammy or fine hair sieve, put it in a pan in the bain marie to keep quite hot, and just before serving add to it half a pint of single cream and a tiny pinch of salt. Little squares of stale bread, fried a pale golden colour in good dripping or clarified butter, and dished up on a napkin or dish-paper, may be served with this soup.