White Soup of Jerusalem

Ingredients

• Stock of veal
• Three pounds of boiled artichokes
• Salt
• A soupçon of cayenne pepper
• Good, thick cream

Directions

1. Pulp the boiled artichokes through a sieve.
2. Season the veal stock with salt and cayenne pepper.
3. Add the pulped artichokes to the seasoned stock.
4. Before serving, stir in some good, thick cream to the mixture. Ensure it is well integrated without allowing the soup to boil.
5. Take care to maintain the soup's warmth without letting the cream chill it.

Source — The Unrivalled Cook-Book
Prepared by Sarun Shrestha
Louisiana Anthology
April 3, 2024.