How to Make Palestine Soup — The Victorian Way

foreign [Music] seasons greetings you find me making Palestine soup a popular dish at Christmas time and the perfect way to start a festive dinner for this recipe you will need [Music] Jerusalem artichokes onion celery ham mace sugar a good meat stock butter flour and cream [Music] Annie Chase has already peeled and started to chop the artichokes which she's put in water with plenty of lemon as they do brown easily I'm going to finish chopping them by cutting them into equal pieces so they cook evenly these are Jerusalem artichokes they're not for everyone on account of them having an effect on your digestive system but I think they have a delicate flavor and when they're cooked in a soup like this the effect is a mild one I think I've made this soup every Christmas dinner that I've cooked which is a lot they're not from Jerusalem I was once told that they come from North America and used to be called Canada potatoes they have a lovely flower which follows the Sun and in Italy they are called jerus Soleil which I suppose sounds a little bit like Jerusalem and apparently that's what they're named after now I'm going to put all of this in a pan with my other ingredients the celery onions ham a little bit of Mace teaspoon of sugar and finally my stock we have different qualities of stock here in this kitchen as this is for the family's Christmas day I've chosen the finest it's a veal stock which is very flavoursome there aren't many ingredients in this soup so it's important that they are the finest now we're going to bring this to the boil and then let it on a rolling boil for three quarters of an hour to an hour until the vegetables are soft I'll get Marianne to keep an eye on it so that it doesn't reduce too much [Music] while my vegetables are boiling I'm going to mix some flour and butter together to thicken my soup foreign you can thicken soups in different ways and I like my girls to know about them all you can add egg yolks which makes the soup velvety that's very easy to make it curdle if you're inexperienced you can use arrowroot which makes the soup look glossy but it's very easy to overcook it or the easiest is corn flour but then you need to make sure it's well cooked out I think this method is my favorite there now this needs to be kept cool so I should go and put it in the louder [Music] now that my artichokes are done I'm going to puree the soup by pushing it through this sieve here to make sure it's the right texture that's going to take a long time but it's much easier when the vegetables and ham have been well cooked one of the first things a scullery made learns is how to pound meat and puree it to make forced meat through a sieve like this but more robust it's difficult but it creates the stamina and strength for lots of the kitchen tasks now I'm going to add my flour and butter mix I'll return this to a clean Pan and the Heat and keep stirring it so the butter will melt and the flour will thicken the soup nicely [Music] foreign I'm just going to taste it I think you could do with a pinch of salt a little pepper oh and some cayenne pepper for flavor some people add almonds foreign and I'm going to serve it with these sippets there we are Palestine soup [Music] foreign [Music]

Channel: English Heritage

Views: 389,760

Keywords: English Heritage, history, mrs crocombe, victorian way, cooking, cookery, recipes, audley end house, audley end

Id: XnXcGW3HtdQ

Length: 9min 57sec (597 seconds)

Published: Fri Dec 23 2022