Thickened Vegetable Soups Made With Stock
| PAGE | |
|---|---|
| Artichoke Soup | 35 |
| Asparagus Soup | 35 |
| Cauliflower Soup | 36 |
| Celery Soup | 36 |
| Chestnut Soup | 37 |
| Green Pea Soup | 37 |
| Mushroom Soup | 38 |
| Polish Soup | 39 |
| Tomato Soup | 39 |
Artichoke Soup
4 artichokes
2 ozs. butter
1 quart white stock
1 cup cream or milk
1 tea-spoon sugar
Wash and peel the artichokes. Cut them in slices. Put the butter in a sauce-pan. Melt it. Add the artichokes. Allow them to simmer until tender, but be careful not to let them brown. Add the boiling stock and a tea-spoon of sugar. Simmer for half-an-hour. Rub through a tammy. Heat again. Season. At the last minute add a cup of boiling cream or milk.