Plumpton Goes Green Recipe Collection
Carrot and Artichoke Soup
(from Delia Smith)
Serves 6– 8 people
- 700g (1lb 8oz) Jerusalem artichokes
- 3 celery stalks, chopped
- 450g (1lb) carrots
- 1 medium onion, chopped
- 75g (3oz) butter
- 1.5 litres (2.5 pints) light stock
- salt and freshly ground pepper.
Peel and slice the artichokes and put them into a bowl of cold water with a squeeze of lemon to prevent them from discolouring. Peel and slice the carrots. Melt the butter in a large pan, add the onion and celery and cook for five minutes to soften. Drain the artichokes and add them, along with the carrots, to the pan. Add some salt, 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. Liquidise the soup. Taste to check the seasoning, re-heat and serve.
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