monterey artichoke soup
(1 rating)
I learned to make this soup in Monterey, California, back in the 1970's, from a man who was a cook at a local organic restaurant. It has been a favorite ever since. Thanks, Roger!
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For monterey artichoke soup
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2 csliced green onions
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1/2 cchopped onion
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4 Tbspmelted butter
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4 Tbspflour
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2(14 1/2 ounce) can chicken broth
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2(14 ounce) can artichoke hearts, undrained and chopped
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1 smjar marinated artichoke hearts, drained well
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1/2 tspwhite pepper
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4 Tbspminced fresh parsley
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sea salt to taste
How To Make monterey artichoke soup
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1Saute onions in butter in large saucepan until tender. Add flour and cook 1 minute, stirring constantly. Gradually stir in chicken broth and cook until thickened, stirring constantly. Stir in artichoke hearts with liquid, white pepper and salt. Cook until thoroughly heated. Spoon into serving bowls; sprinkle with fresh parsley.
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