As I mentioned in a previous post, I was lucky enough to find some straight-out-of-the-ground-fresh artichokes at Burwash Manor. What I forgot to mention, was that – on seeing me staring somewhat blankly at said artichokes – the kind folks at The Larder also supplied me with a recipe for carrot and artichoke soup.
Now, I’m not exactly what you’d call a ‘masterchef’; I’ve had my fair share of burnt pans over the years. But this recipe is really straightforward and the results are delicious and full of green goodness.
- Sling a medium, roughly chopped onion into a large saucepan, along with three sticks of celery and soften in butter/oil on a low heat for five minutes.
- Add 700g Jerusalem artichokes (weight before peeling) and 450g carrots to the mix and let the veg sweat for a further ten minutes (put a lid on the pan)
- Add 1.5 litres of hot vegetable stock (I made mine, but you could use stock cubes), and simmer on a low heat for 20 mins, or until the vegetables are soft.
- Liquidise, and reheat very gently (seasoning to taste)
- Add creme fraiche and parsley to garnish (I couldn’t find either locally and didn’t have time to shop around, so i left this stage out)
The whole process took less than 40 mins from start to finish and serves 6-8. Cost-wise, it worked out at approx. £0.50 per portion; served with some fresh bread, it makes for a light, and warming lunch on a chilly winter’s day.
Posted by Helen