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Tasteful blend of jerusalem artichokes, white stock, lemon juice, milk to make yummy soup

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Artichoke Soup Recipe

Ingredients:
2 lb. Jerusalem artichokes
1 onion
1 stick celery
1 quart white stock
Lemon juice
1 oz. Butter
1 oz. Flour
1/2 pint milk
1 few bacon rinds seasoning
1/4 pint cream (optional)

How to make {actual-title}:
  • Wash, peel and slice the vegetables, squeezing lemon juice over theartichokes to keep their colour.
  • Melt the butter in a saucepan and toss the vegetables in it for about 5 minutes, with the lid on, shaking to prevent them fro getting brown or sticking.
  • Pour on cold stock, add bacon rinds cut small and seasoning, bring to the boil and simmer gently until all vegetables are soft and tender.
  • Put through a hair sieve, return to the pan, adding the milk mixed to a smooth paste with the flour.
  • Bring to the boil, stirring continually.
  • Boil for 5 minutes.
  • A 1/4 pint of cream, added after it has cooled slightly lifts this soup right into the luxury class.
  • Reheat, but do not allow to boil again.
 
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