Carrot Artichoke Soup
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
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 liquefy the soup or pass it through a sieve.
Taste to check the seasoning, re-heat and serve.