Preparation
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1.
Melt butter in a wider pan and then add in garlic and onion.
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2.
Gradually add in artichokes, potato, Vegeta Gourmet Stock Powder and water.
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3.
Cook on mild heat, for approximately 30 minutes, or until the artichokes soften up.
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4.
Remove the vegetables from the water they were cooked in (ensure that you save the water). Then place in an electric blender, adding a few tablespoons of water. Chop the vegetables then drain so that any chunks are separated.
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5.
Return the strained mixture to the water in which the vegetables were cooked in.
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6.
Add a few more tablespoons of water, Vegeta Gourmet Stock Powder, cream, lemon juice and stir.
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7.
Cook for a few minutes to combine the flavours.
Serving
Serve sprinkled with almonds.
Advice
This cream soup can also be served with dried bread cubes.
