Cream of Artichoke Soup
Hot Vegetarian Vegetables Soups Starter Hors d'oeuvre Gluten Wheat
1. Wash, peel
and cut the Artichokes into even sized pieces. Place in a pan with
the stock, vinegar, salt and pepper, bring to the boil
then simmer for 30 - 40 minutes until soft.
2. Rub through
a sieve or blend in a food processor until smooth then return to the
pan together with the butter.
3. Blend the
cornflour with a little cold water and gradually stir into the purée. Continue
to cook, stirring all the time, until thickened. Stir in the cream and
simmer for a few minutes longer.
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