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LOCATION: Recipes >> Soups >> Sunchoke 02

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Cream of Artichoke Soup

1 lb Jerusalem artichokes (700g)
1 lb carrots (450g)
3 oz butter (75g)
1 medium onion, chopped
3 celery stalks, chopped
2+ pints light stock (1.5 litres)
salt and freshly milled black pepper

Start by peeling and de-knobbling the artichokes and as you peel
them, slice them into a bowl of cold water to prevent them
discolouring.

Scrape and slice the carrots. In a cooking pot melt the butter,
soften the onion and celery in it for 5 minutes and then stir in
the carrots and artichokes. Add some salt and keeping the heat
low, put the lid on and let the vegetables sweat for 10 minutes.
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.

Now either liquidise or pass through a sieve. Taste to check the
seasoning, reheat and serve.

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