in Soup Recipes

Carrot and artichoke soup

updated

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Ingredients for 3 servings:

  • 200 g carrot(s)
  • 2 artichoke hearts
  • 500 ml vegetable stock
  • 150 g cream
  • 2 tsp mustard
  • pepper
  • chili powder
  • 1 small onion(s)
  • 1 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel and roughly chop the carrots. Remove the top leaves from the artichokes and finely chop the hearts. Peel and dice the onion. Sauté the vegetables in oil, then add the stock and simmer until the vegetables are soft. Purée with mustard and cream and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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