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.