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Description Edit

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Ingredients Edit

Directions Edit

  • Peel and de-knobble the artichokes

once peeled,slice them into a bowl

of cold water to prevent them from

discoloring.

Peel and slice the carrots.

Melt the butter in a cooking pot and soften

the Onion and celery for 5 minutes,

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.

Other Links Edit

See also Edit

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