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Jerusalem Artichoke and Carrot Soup (D/P, KLP, TNT)
Source: Delia Smith Complete Cookery Course
Serves: 8

1 pound (450g) carrots, sliced
1-1/2 pounds (700g) Jerusalem artichokes
1 medium onion, chopped
3 sticks celery, chopped
3 ounces (75g) butter or margarine
2-1/2 pints (1-1/2L) vegetable stock

Peel and de-knobble the artichokes, and as you peel them slice into a bowl of cold water to prevent them discoloring.

Melt butter, soften onion and celery for 5 minutes, stir in carrots and artichokes. Add salt and sweat over low heat for 10 minutes.

Pour in stock, stir well, simmer covered for further 20 minutes or until vegetables are soft.

Liquidise in blender and check seasoning.

Poster's Notes:
I have made this soup and would like to make it again but haven't found Jerusalem artichokes this year.

Posted by Anne Goldstone

Nutritional Info Per Serving: N/A