April 16, 2018


Artichokes - 11/2 lb
Water or white stock - 1 pint
Vinegar seasoning - 1/4 tsp
Butter - 50 gm
Flour - 13 gm
Milk - 1/2 pint

To garnish:


  • 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 preserve a good colour, until ready to cook them.
  • Put into a sauce pan with the water, vinegar and seasoning.
  • Simmer gently for a good 30 minutes.
  • Rub through a sieve, then return the puree to the sauce pan together with the butter.
  • Blend flour with the cold milk, stir into boiling puree and continue cooking, stirring all the time until it forms a smooth thick sauce.
  • Garnish with paprika and serve with toast..
  • A few of the artichokes can be saved and cut into tiny pieces to put into the sauce as a garnish.
Cream of beetroot soup: Use raw beetroot. Dice and simmer for approximately 1 hour. Continue as above.

Cream of carrot soup: Ingredients as cream of artichoke soup, but add a pinch of sugar when cooking the carrots. Omit lemon juice and vinegar.

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