Carrot & Artichoke Soup
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
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.
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