Artichoke Soup Recipe

3 pounds Jerusalem artichokes after peeling.

2 pints water.

1 pint milk.

2 ounces butter.

2 teaspoons salt.

2 shalots.

2 teaspoons chopped celery.

1 tablespoon sago.

1 dozen peppercorns, with a suspicion of mace and cinnamon tied in

muslin.



Peel the artichokes and throw them into cold water. Dissolve the butter

in a large enamelled saucepan, slice the artichokes and fry for five

minutes in the butter, then add the water, shalots and celery chopped,

and the seasonings. Boil for three-quarters of an hour, removing the

scum as it rises. Add milk and sago, and stir frequently for twenty

minutes. Rub through a hair sieve into a tureen.



Note.--Cream is often recommended for this soup, but when sago and milk

are used as above, the result will be found extremely satisfactory, and

the expense considerably lessened.

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