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Cream Of Artichoke Soup

21st.Century.Chef's picture
Ingredients
  Jerusalem artichokes 1 1⁄2 Pound
  Lemon juice 1 Tablespoon
  Water/White stock 1 Pint
  Vinegar 1⁄4 Teaspoon
  Seasoning To Taste
  Butter 2 Ounce
  Flour 1⁄2 Ounce
  Milk 1⁄2 Pint
  Paprika pepper To Taste (For Garnish)
Directions

Wash and peel the artichokes and, if large, cut into small pieces.
Remember to keep the artichokes in cold water, with a tablespoon of lemon juice to keep them a good colour, until ready to cook.them.
Put into a saucepan with the water or stock, vinegar and seasoning.
Simmer jjently for a good 30 minutes.
Rub through a sieve, then return the puree to the saucepan together with the butter.
Blend the flour with the cold milk, stir into the boiling puree and continue cooking, stirring all the time, until a smooth thick sauce.
Garnish with paprika pepper and serve with toast.
If liked a few of the artichokes can be saved and cut into tiny pieces to put into the soup.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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