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Palestine Soup
Palestine Soup (with Jerusalem artichokes and milk)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Six or eight large Jerusalem artichokes
Two ounces of butter
Three tablespoonfuls of flour
One quart of milk, boiled
Salt and pepper

For garnish
Croutons (fried bread)


"Scrape and slice six or eight large Jerusalem artichokes and put them into cold water. Then place them in boiling water, boil for one hour, and rub through a collender. Mix them with two ounces of butter and three tablespoonfuls of flour, and pour them into one quart of boiling milk, stirring continually until thick. Season with salt and pepper, and serve with croutons (fried bread)."


This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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