Artichoke Soup – 1

•1 Tsp olive oil

•1 Tsp butter

•½ Tsp yellow asafetida powder

•1 celery stick, chopped

•675g/1½ lb artichoke, peeled and chopped

•5 C vegetable stock/water

•1¼ salt

•¼ Tsp ground black pepper

•1 C milk

1.Heat the butter and oil in a saucepan over moderate heat.Addasafetida, celery and cook for 2 minutes. Add the artichokesandstir-fry again for 2-3 minutes.

2.Add the stock or water. Bring to a boil and simmer andcookcovered for 30 minutes or until the artichokes are soft.Oralternately, you can pressurize the artichokes.

3.Process the soup in a blender until smooth. Return thesoupto the pan, add salt, pepper and heat for 5 minutes. Stir inthemilk gently and turn off the heat. Serve with toastedbread.

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