Saturday,24 February, 2018
Current issue | Issue 1189, (20 - 26 March 2014)
Saturday,24 February, 2018
Issue 1189, (20 - 26 March 2014)

Ahram Weekly

Artichoke, leek and carrot zesty soup

Serves 4-6
10 fresh artichoke hearts (trimmed, centre scraped, quartered)
2 cups leek (sliced, with good greens)
5-6 carrots (quartered, sliced)
1 tbsp white flour
Juice of 2 lemons
2 vegetable bouillons
2 tbsp extra virgin olive oil
Salt + pepper

Heat a large cooking pan on high.  Add oil and lower heat to medium.  Add leek and stir until translucent. Add carrot and stir.  Add flour, sprinkled on top of ingredients, and stir.  Add lemon juice and bouillons.  Add artichoke and stir to combine all.  Add boiling water to top pan contents by five cms.  Season to taste. Cover pan.  Bring to a boil, lower heat to low and simmer to cook only for 15 minutes.  Remove from heat and allow to rest a few minutes in pan heat, then serve with extra lemon at table, if desired.

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