Instructions: Melt the butter with the olive oil in a large saucepan.

Add the onion and the artichokes.

Cook for a moment stirring i the vegetables then add the stock and seasoning.

Let the soup simmer for 30-40 minutes then add the milk and leave to cool.

Blend in a liquidiser and then re heat carefully.

Before serving sprinkle a little chopped parsley or coriander over the surface.

You may like to cut down a little on the quantity of milk and stir in 5 tablespoons of double cream instead.

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