• 5 cups (approximately 2 pounds) Jerusalem artichokes(also called sunchokes in California)
  • 1/4 celery root (celeriac)
  • 2 cups water
  • 1 teaspoon salt
  • 6 cups clear veal stock or chicken broth
  • 1 1/2 tablespoons butter
  • 3 tablespoon flour
  • Salt
  • White pepper
  • Pinch of sugar, to taste
  • 2 or 3 egg yolks
  • 1/3 cup heavy cream
  • Directions

    Wash and scrape artichokes (preferably under running water). Rinse and place for 1 hour in about 6 cups of water to which has been added 2 tablespoons each vinegar and flour to prevent darkening. Peel celery root and cut into small cubes. Add to artichokes. Drain. Reserve 12 small artichokes and cook in small amount of the stock. Place remainder in 2 cups cold water with 1 teaspoon salt. Bring to boil and cook until quite soft. Purée in blender or food processor. Heat butter with 3 table spoons flour, stirring. Cook for 2 minutes. Add purée and veal stock and cook 5 more minutes. Add salt, white pepper and pinch of sugar, to taste. Whisk egg yoLks and heavy cream in tureen or large bowl. Pour in soup. Decorate plates with reserved whole artichokes.

    Yeild: 6 large plates or 12 small cups

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