Carrot and artichoke soup
4 servings
35 minutes
Carrot-artichoke soup is a refined dish of French cuisine that combines the delicate sweetness of carrots with the sophisticated nutty flavor of artichokes. This soup originated in traditional French provinces where natural and harmonious flavors are valued. Its base features a soft texture and rich taste created by vegetables lightly sautéed in butter. Vegetable broth adds depth of flavor, while cream and parsley complete the composition, providing freshness and creamy tenderness. Carrot-artichoke soup is perfect for a cozy dinner, highlighting the richness of France's gastronomic tradition and serving as an excellent choice for both everyday meals and festive lunches.
1
Clean the artichokes and cut them into large pieces (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 stalk into large pieces.
- Artichokes: 700 g
- Carrot: 450 g
- Celery stalk: 3 pieces
2
Melt butter in a 3.5-liter pot and sauté onion and celery for 5 minutes. Add artichokes and carrots. Season with salt, cover, and simmer on low heat for 10-12 minutes.
- Butter: 75 g
- Onion: 1 piece
- Celery stalk: 3 pieces
- Artichokes: 700 g
- Carrot: 450 g
- Salt: to taste
3
Pour in the broth, stir, cover with a lid, and cook for 20 minutes.
- Vegetable broth: 1.5 l
4
Slightly cool and blend in several parts until homogeneous. Bring to a light boil.
5
Serve hot, adding sour cream and parsley to taste.
- Sour cream: 3 teaspoons
- Parsley: to taste