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- 11/2 lb Artichokes
- 3 celery stalks, chopped
- 1 lb carrots
- 1 medium Onion, chopped
- 3 oz butter
- 21/2 pints light stock
- salt and freshly ground pepper
- Peel and de-knobble the artichokes
once peeled,slice them into a bowl
of cold water to prevent them from
Peel and slice the carrots.
Melt the butter in a cooking pot and soften
then stir in the carrots and artichokes.
Add some salt and put the lid on and let the
vegetables sweat for 10 minutes on a low heat.
Then pour in the stock, stir well
Put the lid back on and simmer for a further
20 minutes or until the vegetables are soft.
Then liquidize the soup or pass it
through a sieve.
Taste to check the seasoning,
re-heat and serve.