1 kg / 2.2 lbs washed and peeled artichokes
2 small potatoes
4 tbsp Olivado Extra Virgin Avocado Oil
A dash of dry white wine
40-60ml /1.3-2 fl.oz vegetable stock
1 bay leaf
10 ml / 0.3 fl.oz cream
Salt and pepper
1. Chop the artichokes, peeled potato and onions and sauté them in avocado oil.
2. Add the white wine, let it vaporize for a moment and then add the stock and bay leaf.
3.When all the ingredients are cooked add cream, take the bay leaf out and mash or liquidise the soup. Finally add salt and pepper and let the soup stand for a while. Drizzle avocado oil on the soup before serving. The avocado oil complements and deepens the earthy flavour of the artichokes. (Recipe from Sikke Sumari)