Palestine Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of Jerusalem artichokes, onions and celery cooked in white veal stock that's sweetened with sugar and finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Palestine Soup.
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This is a classic recipe for a Victorian version of Palestine Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 162.—PALESTINE SOUP.
First peel and then slice up a peck of Jerusalem artichokes, four onions, one head of celery; and having placed these in a stewpan with two ounces of butter and three pints of white veal stock, season with nutmeg, pepper, salt, and one ounce of sugar; boil gently for an hour, rub through the tammy or a sieve; remove the purée into a stewpan; stir it over the fire to make it hot; add a pint of cream, and serve with fried crusts, separately.
Modern Redaction
Ingredients:
2.6kg Jerusalem artichokes, peeled and sliced
2 onions, peeled and sliced
1/2 head of celery
30g butter
1l white veal stock
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
30g sugar
150ml cream
Method:
Combine the Jerusalem artichokes, onions and celery in a pan with the butter and white veal stock. Season to taste with nutmeg, salt, black pepper and sugar then bring to a boil, reduce to a simmer and cook for about 40 minutes, or until the Jerusalem artichokes are very tender.
Take off the heat, allow to cool slightly then purée the mixture in a blender. Press through a fine-meshed sieve to remove any remaining large pieces then transfer the purée into a pan. Stir in the cream and allow the soup to heat through (but do not boil).
