Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK > Cream of Artichoke Soup
  Cream of Lima Bean Soup Celery Soup I  
CONTENTS · BIBLIOGRAPHIC RECORD

Cream of Artichoke Soup

6 artichokes
Few grains cayenne
4 cups boiling water
Few gratings nutmeg
2 tablespoons butter
2 tablespoons Sauterne wine
2 tablespoons flour
1 cup scalded cream
11/2 teaspoons salt
1 egg
2 cucumbers

Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly beaten. Pare cucumbers, cut in one-third inch cubes, saute in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.


CONTENTS · BIBLIOGRAPHIC RECORD
  Cream of Lima Bean Soup Celery Soup I  
 
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