Artichoke Puree Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- artichokes
- carrot
- funt butter
- lozhka flour
- egg yolks
- stakan cream
Instructions
- Boil and strain a white beef bouillon.
- Cook the artichokes in bouillon and rub through a sieve.
- Bind with a roux, add a yolk-cream liaison, and heat very hot; serve with croutons.