"This is a lovely and interesting first course, hot or cold, and goes
well with chops and chicken or strong seafood. Serve fairly generous
portions to four people. The soup looks lovely in flat soup plates,
garnished with those savoury mushrooms."

.

• two dozen fresh artichoke bottoms

• one potato, quartered

• one onion, quartered

• four cups vegetable or chicken stock

• salt and white pepper

• one cup whipping cream

Garnish: a dozen button mushrooms, thinly sliced, and one tablespoon lemon juice.

.

PREPARATION:

1. Bring stock to a boil in a large saucepan, then add artichokes, potato, onion, and seasonings. Reduce heat, partially cover, and simmer for about 30 minutes, until the vegetables are tender.

2. Puree the soup then press through a sieve, discarding solids.

3. Meanwhile, saute mushrooms over high heat in a little butter and one tablespoon of lemon juice, stirring often.

4. Cook until dark around the edges and concentrated -the liquid will have totally evaporated.

5. When ready to serve, reheat the puree, stir in the cream, and bring to a simmer.

6. Ladle into bowls and sprinkle with mushrooms.

This soup can also be served cold.

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We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.