Requirements:
- 1 lb. each of artichokes and potatoes,
- 1 Spanish onion
- 1 oz. of butter
- 1 pint of milk
- Pepper and salt to taste
Preparation:
Peel, wash, and cut into pieces the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with plain rusks, or small dice of bread fried crisp in butter or vegetable butter.
