Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 8

1 pint vegetable boilings or water.

1/2 pint milk.

1 oz. cooking fat or margarine.

11/2 lb. artichokes.

A little chopped spring onion.

Seasoning of pepper and salt.

Peel and slice the artichokes as above and chop the onion. Toss the vegetables in the melted fat, lid on the pan, until the fat is absorbed and the flavours are well drawn. Pour on the water or vegetable liquor, add a pinch of salt, replace the lid and allow to simmer for half an hour, or until the vegetables are tender.

Pass them through a sieve, or beat to a puree with a wooden spoon. Blend 1¹/₂ dessertspoons of flour to a smooth cream with a little cold milk, then add some of the hot stock to it. Return all to the saucepan, stirring, bring to the boil, and simmer for at least 10 minutes. Add the remainder of the milk, reheat, season, and serve the hot soup with home-made rusks of wheatmeal bread (see p. 111, BREAD AND BAKING).