Ingredients Jump to Instructions ↓

  1. 2 pounds Jerusalem artichokes

  2. 3 stalks of celery

  3. 1 large onion

  4. 2 ounces butter

  5. 1 quart milk

  6. 2 bay leaves

Instructions Jump to Ingredients ↑

  1. Instructions Peel the artichokes and throw them into vinegar and water; then put them with the onion and celery in a saucepan with the melted butter. Cover the pan and let the vegetables steam until tender, taking care they do not brown. When soft, add the milk, which must heat slowly but not boil. Remove the onion and celery and rub the rest through a strainer with a wooden spoon; put the puree back in the pan with the salt, pepper, and the bay leaves; keep it hot, on the back of the stove for about half an hour. Before serving, remove the bay leaves, and stir in 1/2 cup of hot cream or one ounce of butter. .


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