monterey artichoke soup

Name: Monterey Artichoke Soup
Prep time: 15 min
Cook time: 20 min
Yield: 6
Ingredients: 2 cup(s) sliced green onions; 1/2 cup(s) chopped onion; 4 tablespoon(s) melted butter; 4 tablespoon(s) flour; 2 - (14 1/2 ounce) can chicken broth; 2 - (14 ounce) can artichoke hearts, undrained and chopped; 1 small jar marinated artichoke hearts, drained well; 1/2 teaspoon(s) white pepper; 4 tablespoon(s) minced fresh parsley; - sea salt to taste

(1 RATING)

41 Pinches 1 Photo

Kathie Carr

North Liberty, IN

Updated on Jan 18, 2012

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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prep time 15 Min

cook time 20 Min

method ---

yield 6 serving(s)

Ingredients

2 cups sliced green onions
1/2 cup chopped onion
4 tablespoons melted butter
4 tablespoons flour
2 - (14 1/2 ounce) can chicken broth
2 - (14 ounce) can artichoke hearts, undrained and chopped
1 small jar marinated artichoke hearts, drained well
1/2 teaspoon white pepper
4 tablespoons minced fresh parsley
- sea salt to taste

How To Make monterey artichoke soup

Step 1

Saute 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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