1 pound (450 g) carrots
3 stalks celery, chopped
3 ounces (75 g) butter
1 medium onion, peeled and coarsely chopped
1 pound 8 ounces (700 grams) artichoke (weight before peeling)
1.5 liters (2 ½ pint) hot vegetable stock made with Marigold Swiss vegetable bouillon powder
salt and freshly ground black pepper

To decorate:
6-8 teaspoons sour cream
fresh parsley

Preparation method

Start by peeling and de-bling nodes artichokes and, as you peel them, cut them into coarse pieces and put them in a bowl of cold salted water to prevent browning. Then scrape the carrots and cut into pieces large enough.

Now, in a large saucepan, melt the butter and soften the onion and celery in it for 5 minutes in the heat fairly low. Next, drain artichokes and add them to the pan with the carrots. Add a little ‘salt and keep a very low heat, put the lid and let the vegetables sweat for 10 minutes to release juices.

After this, pour the hot broth, mix well, place the lid and cook over low heat for 20 minutes or until vegetables are tender.

Now pureed soup in two batches, then return to the pan, taste to check seasoning and heat very gently until just to boiling.

Serve in warm soup plates, each decorated with a swirl of cream and some parsley.

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