Cream Of Artichoke- A Childhood Favorite

1. 1

   Take apart the artichokes cleaning out the hairs from the artichoke heart (fuzzy choke from each artichoke bottom) very well and place them in a pot together with the carrots and the potatoes.

2. 2

   Bring to a boil and cook for about 45 minutes.

3. 3

   Add salt, pepper and vegetable stock to flavor and simmer for an additional 15 minutes.

4. 4

   Once the soup has cooled down, puree it in a blender and return to the pot as you strain the liquid and the remains of the artichokes.

* Per serving · 4 servings · Values may vary.

No additional tips available.