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Pepper and Salt (Wash peel and slice)

Wash, peel, and slice the vegetables in lemonjuice and water. Melt the butter in a stewpan, put in the vegetables, and cook carefully for about five minutes, being careful the vegetables do not brown. Add the stock and boil until the T artichokes are tender, then rub them through a hair-sieve. Return the soup to the saucepan, warm it up, add the cream, and it is ready to serve.