Artichokes are a favourite spring vegetable, high in potassium and fibre.
1 medium onion, chopped
1 large potato, peeled and cubed
2 cups sliced fresh artichokes
1/4 cup finely chopped parsley
1 tbsp chopped fresh basil or 1/4 tsp dried
1/2 tsp salt
1/2 tsp black pepper
5 cups vegetable or chicken stock
1/2 cup milk
1/2 cup table cream
Step 1: In a large soup pot, combine the onion, potato, artichokes, half of the parsley, basil, salt, pepper and stock. Simmer 20 minutes or until the artichokes and potato are cooked.
Step 2: Using a hand mixer, blend well. Stir in the milk and cream; simmer until heated through.
Step 3: Serve garnished with the remaining parsley.
Note: To make a low-fat version of this soup, use low-fat stock and skim milk and substitute table cream for low-fat sour cream.
Makes 4 to 6 servings