Carrot and Artichoke Soup
⏳ Time
35 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Carrot and Artichoke Soup
Ingredients
- Turnips - 15.9 oz
- Artichoke bottoms - 24.7 oz
- Celery stalk - 3 pieces
- Butter - 2.6 oz
- Onion - 1 piece
- Salt - to taste
- Chicken Broth - 1 qt
- Ground Black Pepper - to taste
- Sour Cream - 3 teaspoons
- Parsley - to taste
Step by Step guide
Step 1
Clean the artichokes and cut them into large slices (to prevent discoloration, it is recommended to place them in salted water). Peel the carrots and cut them into large pieces. Remove the fibrous parts from the celery and cut the stalks into large pieces.
Step 2
Melt the butter in a 3.5-liter pot and sauté the onion and celery for 5 minutes. Add the artichokes and carrots. Season with salt, cover, and cook on low heat for 10–12 minutes.
Step 3
Pour in the broth, stir, cover, and simmer for 20 minutes.
Step 4
Slightly cool and blend in batches until smooth. Bring to a gentle boil.
Step 5
Serve hot, adding sour cream and parsley to taste.
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