CookEat Recipe
Cream of Jerusalem Artichokes
Strained artichoke-milk cream soup with fried bread croutons served separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0401. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the WATER branch and fine-strain without extra pressing. Use food-safe heat-stable straining tools and clean cheesecloth for the final pass. Prepare the complete crouton batch once and serve separately. Limites : Artichoke size and trim, pulp retained by two strainings, soup volume and diners are unmeasured. Bread slice thickness/type and actual croutons taken remain unspecified.
Method
Steps
Step 1
Peel and wash TWENTY-FOUR medium Jerusalem artichokes. Put them in a saucepan with half carrot and half onion sliced, two cleaned sliced leeks, one celery stalk sliced and one parsley branch chopped, about 950 mL WATER and 950 mL milk. Add salt, cayenne and nutmeg; cover and slowly boil for the source thirty-minute guide.
Step 2
In a second saucepan heat 28 g butter with 57 g flour, stirring for ONE minute. Pass the cooked artichoke mixture through a fine Chinese strainer into this pan WITHOUT extra pressing. Whisk TWO minutes and bring to a boil. Add 120 mL COLD cream and 14 g butter, whisk TWO more minutes, then strain through clean CHEESECLOTH into a hot tureen; do not return retained solids.
Step 3
Make No.23 once: cut FOUR bread slices into very small dice. Fry gently in ONE tablespoon hot clarified butter, stirring until evenly golden; remove and drain well. Serve on a SEPARATE plate beside the soup.
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