Cream of Artichoke Soup
- 6 artichokes
- 4 cups boiling water
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 teaspoons salt
- Few grains cayenne
- Few gratings nutmeg
- 2 tablespoons Sauternes Wine
- 1 cup scalded cream
- 1 egg
- 2 cucumbers
Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly beaten. Pare cucumbers, cut in 1/3 inch cubes, saute and sizzle in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.
Submitted by Aug 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min