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Jerusalem Artichoke and Carrot Soup

  • Ready in:
  • 30 minutes
  • Serves:
  • 6
  • Complexity:
  • easy

Ingredients:

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

    Peel and slice artichokes.

    Melt the butter in a saucepan 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.

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