Artichoke Or Turnip Soup - Milk Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Artichoke or Turnip Soup. Time—1 hour.

1½ lb. sliced artichokes or turnips, 1 oz. butter, 1 tablespoonful flour, 1½ pint hot milk, 1½ pint hot water, a little cream or good butter, salt, pepper, and a little sugar.

Heat the butter in a stew-pan, put in the vegetables, turn them about, add the salt, flour, milk and water, stirring them in slowly. When the vegetables are done rub them through a sieve, put them back into a clean stew-pan, add sugar and more seasoning if required and heat thoroughly. A little cream or good butter may be put into the tureen, and the soup stirred into it.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen