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Carrot Artichoke Soup

1  1/2 lb Artichokes
3 celery stalks, chopped
1 lb carrots
1 medium onion, chopped
3 oz butter
2 half pints light stock
salt and freshly ground pepper

Peel and de-knobble the artichokes. Once peeled, slice them into a bowl of cold water to prevent them from discoloring.

Peel and slice the carrots.

Melt the butter in a cooking pot and soften the onion and celery for 5 minutes, then stir in the carrots and artichokes.

Add some salt and put the lid on and let the
vegetables sweat for 10 minutes on a low heat.

Then pour in the stock, stir well Put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.

Then liquefy the soup or pass it through a sieve.

Taste to check the seasoning, re-heat and serve.

he Ultimate Soups & Stews Book: More than 400 Satisfying Meals in a Bowl - Paperback  February 12, 2013 - ISBN-13: 978-1118335611


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