Chinese Artichoke Soup
Chinese Artichoke Soup is wonderfully light, which makes it the perfect choice to serve on weeknights. Plus, you'll only need 5 ingredients to make it!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 artichokes
- 2 carrots
- 2 1/2 L / 10 1/2 US cup chicken and pork stock
- 1 tsp salt ((or to taste))
- 1 tbsp chicken bouillon powder
Instructions
- 1
Bring the stock to a low simmer as you prepare the artichokes. Separate the artichoke's stem from the bulb.
- 2
Divide the removed stem into segments roughly 5cm (2") long.
- 3
Peel the outer layer of the cut stems. This will help to remove the tough parts of the vegetable.
- 4
Halve the bulb.
- 5
Halve each half so you end up with each artichoke bulb cut into quarters.
- 6
Optional: Grandma likes to cut off the artichoke's choke (the fuzzy part), but Dad leaves it on. You can do whichever suits your preference.
- 7
Peel then cut the carrots into chunks approximately 4cm (1.6") long.
- 8
Season the chicken and pork stock with the salt and chicken bouillon powder, then bring it to a boil. Add the carrots and artichoke in.
- 9
Let the soup simmer on a low-medium heat for a minimum of 20 minutes or until the artichokes and carrots have softened.
- 10
Serve hot as is!