Monterey Artichoke Soup

Kathie Carr


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!


★★★★★ 1 vote

15 Min
20 Min


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

How to Make Monterey Artichoke Soup


  • 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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About Monterey Artichoke Soup

Course/Dish: Vegetable Soup

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