You need
- 400 gr. artichokes, shelled
- 1 onion, quartered
- 1 stalk celery, sliced
- 2 x 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 clove garlic, minced
- 5 dl vegetable stock
- 1 handful of chanterelles
- salt & pepper
- little fleur de sel
- 400 gr. artichokes, shelled
- 1 onion, quartered
- 1 stalk celery, sliced
- 2 x 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 clove garlic, minced
- 5 dl vegetable stock
- 1 handful of chanterelles
- salt & pepper
- little fleur de sel
Preparation:
Preheat the oven to 108 °
C. Mix in a bowl the artichokes, onion and celery with 1
tablespoon of olive oil, salt, pepper, thyme and garlic. Spread
the vegetables on a baking sheet and roast for 25 minutes. Mash
the artichokes with the vegetable stock. Pour into a saucepan and
bring to the boil. Add pepper and salt. Sauté the chanterelles in
the remaining olive oil. Serve the soup in bowls and garnish with
chanterelles. Sprinkle with fleur de sel.
Eat them,
The Veggi Lady
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