Artichoke Soup Recipe

Ingredients :

1

450 g

225 g

1 liter

1

6 teaspoon

large onion, sliced

Jerusalem artichokes, peeled and sliced

carrots, sliced

chicken stock

orange

soured cream, to garnish

1. Simmer to the onion, artichokes and carrots in the stock for 10 minutes.

2. Add the unpeeled orange, cut into segments, and simmer for a further 10 minutes.

3. Remove a few carrot slices for garnish.

4. Cut flowers or other shapes from the reserved carrot slices. (A small aspic cutter is useful here).

5. Liquidize the soup in a blender.

6. Return to the pan and reheat.

7. Stir 1 level teaspoon soured cream into each portion and garnish with the carrot flowers.

Serves 6

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