Jerusalem Artichoke Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of pureed Jerusalem artichokes in white stock flavoured with ham and vegetables. The full recipe is presented here and I hope you enjoy this classic British version of: Jerusalem Artichoke Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe traditionally uses duck or goose giblets (at least in the original version) but also works very well with turkey giblets.
Original Recipe
(A White Soup.)
112. 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.
Mode. 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.
Time. 1 hour. Average cost per quart, 1s. 2d.
Seasonable from June to October.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
3 slices of lean bacon or ham, finely diced
1/2 head of celery, thinly sliced
1 turnip, thinly sliced
1 onion, thinly sliced
120g butter
1.8kg Jerusalem artichokes, washed, pared and thinly sliced
600ml whole milk (or 300ml single cream)
salt and cayenne pepper, to taste
2 tsp sugar
2.5l white stock
Method:
Combine the bacon and vegetables in a stockpot with the butter. Place on the hob and fry gently for 15 minutes, stirring frequently to prevent burning. Add the Jerusalem artichokes along with 600ml of the stock. Bring to a boil, reduce to a simmer and cook, covered, for about 60 minutes, or until the artichokes have reduced to a smooth pulp. Add the remainder of the ingredients, bring to a simmer then season to taste.
Stir thoroughly and cook for 5 minutes then take off the heat and pass through a fine-meshed sieve, pressing down on the solids with the back of a spoon. Return the mixture to the pan, return to a simmer and cook for a further 5 minutes, skimming the surface as you do so. At this point add the mill or cream. Return to a simmer (but do not boil) then take off the heat and ladle into warmed soup bowls. Serve with fried crôutons of bread.
