Jerusalem Artichoke, or Palestine Soup


  • Artichokes, 3 lbs., boiled in water: 10 minutes.
  • Veal stock, 3 pints: 15 to 20 minutes.
  • Additional stock, 1 ½ pint
  • little cayenne and salt
  • 2 to 3 minutes. boiling cream, 1 pint.


Wash and pare quickly some freshly-dug artichokes, and to preserve their colour, throw them into spring water as they are done, but do not let them remain in it after all are ready. Boil three pounds of them in water for ten minutes; lift them out, and slice them into three pints of boiling stock; when they have stewed gently in this from fifteen to twenty minutes, press them with the soup, through a fine sieve, and put the whole into a clean saucepan with a pint and a half more of stock; add sufficient salt and cayenne to season it, skim it well, and after it has simmered for two or three minutes, stir it to a pint of rich boiling cream. Serve it immediately.

Obs.—The palest veal stock, as for white soup, should be used for this; but for a family dinner, or where economy is a consideration, excellent mutton-broth, made the day before and perfectly cleared from fat, will answer very well as a substitute; milk too may in part take the place of cream when this last is scarce: the proportion of artichokes should then he increased a little.

Vegetable-marrow, when young, makes a superior soup even to this, which is an excellent one. It should be well pared, trimmed, and sliced into a small quantity of boiling veal stock or broth, and when perfectly tender, pressed through a fine sieve, and mixed with more stock and some cream. In France the marrow is stewed, first in butter, with a large mild onion or two also sliced; and afterwards in a quart or more of water, which is poured gradually to it; it is next passed through a tammy,* seasoned with pepper and salt, and mixed with a pint or two of milk and a little cream.

* Derived from the French tamis, which means a sieve or strainer.