Monday, September 22, 2014

New Orleans Cream of Jerusalem Artichoke Soup (1932)

Mince 1 large onion and fry in 1 tablespoon of butter. Before onion turns color, add two cups of peeled and cut Jerusalem artichokes. Fry together and then add 1 tablespoon of flour. Season with salt, sugar, and nutmeg.

Stir, and add, slowly. about 2 cups of water. Boil until artichokes are easily crushed.  Drain and mash them.  After mashing, pour back into the liquid, and add one cup evaporated milk.  Bring almost to boiling point.

When ready to serve, add a little butter and thicken with the yolk of a raw egg.  

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)

Related Recipes
Jerusalem Artichokes Reisling (1963)
Escalloped Artichokes (1931)

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