No. 105 — Artichoke Purée Soup
Complete English translation of recipe No. 105 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare stock No. 1 from 3 Russian pounds of beef and some soup roots, then strain. Clean and wash twenty artichokes, put them into the boiling broth, cook until tender and rub through a sieve.
Fry ½ spoonful of butter with one spoonful of flour, dilute with stock, boil and combine with the artichoke purée. Mix two egg yolks with ½ glass of cream, strain and dilute with a glass of stock, then pour into the rest while stirring. Heat until very hot.
To provide
20 artichokes and ½ Russian pound of butter, as printed in the source list 3 Russian pounds of beef; 2 carrots | ½ glass of cream and 2 egg yolks 1 spoonful of flour |
Serve with croutons of sweet-and-sour rye bread.