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Carrot Artichoke soup
Nb persons: 8
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| Carrot and Artichoke Soup I love serving this, one of my most favourite soups. First, it has an extremely rich, beautiful colour, almost saffron I would say. And second, people can never quite guess what it is. Jerusalem artichokes don't look user-friendly, but once you've cut off and discarded all the knobbly bits, the flavour is quite outstanding. Add to favouritesAdd to shopping listEmail a friendPrint Ingredients | |
| 1 lb (450 g) | carrots |
| 1 lb 8 oz (700 g) | Jerusalem artichokes, (weight before peeling) |
| 3 oz (75 g) | butter |
| 1 medium | onion, peeled and roughly chopped |
| 3 | celery stalks, chopped |
| 1.5 litres (2½ pints) | hot vegetable stock made with Marigold Swiss vegetable bouillon powder |
salt and freshly milled black pepper
To garnish:
6-8 level teaspoons crème fraîche
fresh flat-leaf parsley
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This recipe is taken from Delia Smith’s Complete Cookery Course, How to Cook Book Three, Delia's Vegetarian Collection and The Delia Collection: Soup
Method
Start by peeling and de-knobbling the artichokes and, as you peel them, cut them into rough chunks and place them in a bowl of cold salted water to prevent them from discolouring. Then, scrape the carrots and slice them into largish chunks.
Now, in a large saucepan, melt the butter and soften the onion and celery in it for 5 minutes, keeping the heat fairly low. Next, drain the artichokes and add them to the pan, along with the carrots. Add some salt and, keeping the heat very low, put a lid on and let the vegetables sweat for 10 minutes to release their juices.
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