Simply delicious carrot and artichoke soup

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.

  1. 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.
  2. 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)
  3. 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.
  4. Liquidise, and reheat very gently (seasoning to taste)
  5. 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

This entry was posted in Eating Local - Winter 2011/2012, Sustainable food. Bookmark the permalink.

1 Response to Simply delicious carrot and artichoke soup

  1. Milos says:

    Nice post! Look forward to trying the soup 🙂

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