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📝 Description
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🥘 Ingredients
3 slices of lean bacon or ham, 1/2 a head of celery, 1 turnip, 1 onion, 3 oz. of butter, 4 lbs. of artichokes, 1 pint of boiling milk, or 1/2 pint of boiling cream, salt and cayenne to taste, 2 lumps of sugar, 2-1/2 quarts of white stock.
👨🍳 Method
Put the bacon and vegetables, which should be cut into thin slices, into the stewpan with the butter. Braise these for 1/4 of an hour, keeping them well stirred. Wash and pare the artichokes, and after cutting them into thin slices, add them, with a pint of stock, to the other ingredients. When these have gently stewed down to a smooth pulp, put in the remainder of the stock. Stir it well, adding the seasoning, and when it has simmered for five minutes, pass it through a strainer. Now pour it back into the stewpan, let it again simmer five minutes, taking care to skim it well, and stir it to the boiling milk or cream. Serve with small sippets of bread fried in butter.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Artichoke Soup and was pleasantly surprised by the depth of flavor that came from just a handful of simple ingredients. The combination of celery, turnip, and onion, braised with bacon and butter, provided a rich and hearty base that transformed into a velvety soup once the artichokes were added. The key was using a good amount of white stock; it truly elevated the soup, making each bite a revelation of umami and sweetness. This recipe is perfect for the weeknight cook who wants to impress without spending a fortune. I found myself adding a bit of sugar to balance the bitterness of the artichokes, and it worked wonders. This dish has a vintage charm but works surprisingly well in today's kitchen. For those looking for comfort without the fuss, this soup is a winner.
