Monday, 14 January 2013 20:42

    Jerusalem Artichoke and Carrot Soup

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    A favourite Winter soup which is vegetarian.  Serves 6 - 8 people

    Ingredients

    • 1kg g (2 lb) Jerusalem Artichokes
    • 3 celery stalks, chopped
    • 450 g (1 lb) carrots ( peeled and sliced)
    • 1 medium onion, chopped
    • 75 g (3 oz) butter
    • 1.5 L (3 pints) vegetable stock
    • salt and freshly ground pepper
    • Method

    Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. ( add a slice of lemon)

    Melt the butter in a cooking pot and soften the onion, celery, carrots and artichokes.

    Put the lid on the pan and let the vegetables sweat for 5 minutes on a low heat.

    Stir from time to time.

    Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Liquidise the soup and season to taste.

    Read 58872 times Last modified on Wednesday, 04 December 2013 22:47
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