Home

 

recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

artichoke and carrot soup

1 lb jerusalem artichokes washed and peeled

2 carrots

knob of butter

2 pints of vegetable stock

slice the vegetables and cook gently in the butter for a few minutes then add the stock and cover. Simmer until the vegetables are soft. Blend until smooth.

©colour it green 2007