• 2 tbsp (30 mL) butter
• 1 onion, chopped
• 2 potatoes, peeled and diced
• 1 tsp (5 mL) ground cumin
• 1 tbsp (15 mL) chopped fresh mint
• 1 cup (250 mL) chopped fresh or canned (drained) artichoke hearts
• 2 cups (500 mL) milk
• 2 cups (500 mL) vegetable broth
• 1 cup (250 mL) shelled cooked shrimp, chopped
• Juice of 2 lemons
• Salt and pepper

1. In saucepan, sauté onion and potatoes in butter. Add cumin and mint; cook for 3 minutes. Stir in artichokes, milk, vegetable broth and 2/3 of shrimp. Add lemon juice.
2. Bring to boil, reduce heat and simmer for 20 minutes. Purée in blender or food processor and return to saucepan. Season to taste with salt and pepper. Bring to boil, stirring often. Pour soup into tureen. Garnish with remaining chopped shrimp and serve.

4 to 6 servings