A thick hearty soup, made luxurious with the addition of creamy blue cheese.
Place a large saucepan over a medium heat. Melt the butter along with the oil. Add the onion, garlic, leek, celery and cook for 5 minutes. Add the artichokes and carrot and cook for a further 5 minutes.
Add half a teaspoon each of salt and pepper, bay leaf, then stock and water.
Increase the heat and bring to the boil. Lower the heat to a simmer. Cook for approximately 1 hour or