ARTICHOKE SOUP

1 lb. each of artichokes and potatoes
1 Spanish onion
1 oz. of butter
1 pint of milk
and pepper and salt to taste

Peel, wash, and cut into dice 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 it the soup is too thick. Serve with small dice of bread fried crisp in butter or vege-butter.