How to Make Palestine Soup The Victorian Way

Buy your copy of our Victorian Way cookery book: Visit Audley End House and Gardens for yourself: Christmastime has arrived at Audley End House so Mrs Crocombe is preparing a traditional soup of Jerusalem artichoke vegetables and ham also known as Palestine Soup.
This light but warming winter bowl is the perfect way to start a festive dinner.
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Find out how you can support our work here: INGREDIENTS 1.5kg 3lb Jerusalem artichokes 1 onion 4-5 sticks celery 55g 2oz ham 1 blade of mace or ground mace 1 heaped tsp sugar 1.2L 4 UK pints chicken or veal stock 55g 2oz salted butter 3 tbsp flour 300ml 12 UK pint double cream Salt and pepper Cayenne pepper METHOD 1.
Cut the artichokes into small-ish equal pieces so they cook evenly.
2.
Place in a pan with the diced celery onion ham mace sugar and stock.
3.
Heat on a rolling boil for 45 minute to 1 hour until the vegetables are soft.
4.
While the vegetables cook mix the flour and butter in a bowl for thickening.
Keep this mixture cool until ready to be used.
5.
When finished boiling puree the boiled vegetables through a sieve.
6.
Add the flour and butter mix to the soup and stir thoroughly.
7.
Return to the heat in a clean pan and stir until the butter and flour have mixed in fully.
8.
Mix in the cream.
9.
Season with more salt pepper and cayenne to taste then serve.
SUBSCRIBE TO OUR YOUTUBE CHANNEL: FIND A PLACE TO VISIT: LIKE US ON FACEBOOK: FOLLOW US ON TWITTER: FOLLOW US ON INSTAGRAM: CHAPTERS 00:00 Introduction 00:39 For this recipe you will need 01:07 Preparing the artichokes 02:38 Mixing the vegetables 03:51 Making the thickener 05:20 Sieving the mixture 06:24 Thickening the soup 07:40 Tasting and serving x

Источник: rutube.ru