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Artichoke and Carrot Broth

By on 28/04/2020 in

A lovely, chunky soup which tastes superb – the sweet, nutty taste of the artichokes combining beautifully with the other vegetable and herbs. Adding the bread and cheese topping is optional but turns the dish into a substantial lunch and makes it look even more special. Any reasonable strong cheese, that melts well, would be a suitable substitute for the Red Leicester. Mature cheddars and Gruyère are particularly good.
Ingredients
For the broth
To serve
Instructions
  1. Place the onion, artichokes, carrots and oil into a pan and add the thyme and bay leaf, tied together with string. Cover and sweat over a low heat for about 15 minutes, stirring occasionally.
  2. Add the stock and vinegar. Season well with salt and freshly ground black pepper and bring to the boil.
  3. Simmer for 10 minutes, then taste and adjust the seasoning, if necessary. Discard the thyme and bay leaf and pour the broth into serving bowls.
  4. To serve, sprinkle with parsley. If using the bread and cheese: Preheat the grill to medium and then lightly toast the baguette on both sides. Just before serving the broth, top the baguette slices with the grated cheese and pop back under the grill to melt. As you serve, float a slice of cheese on toast on the top of each bowl of soup.
Recipe Notes

Jerusalem artichokes are well known for their effect on the digestive system, causing the production of large quantities of wind in many people! The addition of a little acid when cooking them - in this case, white wine vinegar - helps to reduce that effect.

 
INFORMATION
Servings servings
Units

Print Recipe
Print Recipe
Servings Prep Time
6servings 20minutes
Cook Time
30minutes
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