Best 15 Monterey Artichoke Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Monterey artichoke soup is a creamy, flavorful dish that can be enjoyed as an appetizer or main course. Artichokes are a type of thistle that is native to the Mediterranean region, and they have been cultivated for centuries for their edible flower buds. The Monterey artichoke is a variety of artichoke that is grown in California, and it is known for its large size and mild flavor. Monterey artichoke soup is a versatile dish that can be customized to suit your taste. You can add different types of vegetables, such as carrots, celery, and onions, or you can add a protein, such as chicken or shrimp. You can also adjust the thickness of the soup by adding more or less cream. No matter how you make it, Monterey artichoke soup is sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

This creamy artichoke soup is full of artichoke hearts, cream and creme fraiche. It's rich and hearty but also light in flavor - perfect for late winter.

Provided by How Sweet Eats

Categories     Soup

Time 1h10m

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon unsalted butter
1 sweet onion, (diced)
2 garlic cloves, (minced)
¼ teaspoon kosher salt
¼ teaspoon freshly cracked pepper
2 14 ounce cans DeLallo Foods Artichoke Hearts in brine, drained and rinsed
3 cups low-sodium vegetable stock
1 ½ cups heavy cream
½ cup crème fraiche
1 baguette, (sliced and toasted, for serving)
1 jar DeLallo Foods grilled artichokes hearts. (for garnish)
lemon wedges for spritzing

Steps:

  • Heat a large pot over medium-low heat and add the olive oil and butter. Add the onions and garlic. Cook, stirring often, until the onions are translucent, about 6 to 8 minutes. Stir in the artichoke hearts and cook for another 5 minutes.
  • Add the vegetable stock and bring the mixture to a boil. Reduce the heat and simmer the soup until the artichokes are very tender, about 15 to 20 minutes. They will begin to fall apart and almost melt into the soup.
  • Very carefully transfer the soup to a blender (place a towel on top!) and blend until smooth. Pour the soup back into the pot.
  • Stir the cream and crème fraiche into the soup. Bring the mixture to a simmer and let it cook for about 30 minutes - it will reduce a bit. Taste the soup and season it with more salt and pepper if needed. If it tastes too briney, you can stir in a bit more cream or crème fraiche (I'd go with ¼ cup).
  • Serve the soup with a toast baguette slice on top. Add a grilled artichoke heart. Place a lemon wedge on the side for spritzing!

ARTICHOKE SOUP



Artichoke Soup image

Artichoke Soup! A simple delicious recipe using fresh or frozen artichoke hearts that can be made vegan or made creamy! Keto friendly! See notes for vegan.

Provided by Sylvia Fountaine

Categories     soup

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 large white onion, big dice
4-6 garlic cloves, rough chopped
2 celery stalks, sliced
1 cup potatoes, thinly sliced or diced- or sub cauliflower, or more artichoke hearts
1 x 12-ounce bag frozen artichoke hearts ( or sub fresh hearts, or jarred, see notes)
3 cups veggie broth
1/3 cup cashews- optional ( see notes)
1 ¼ teaspoon kosher salt
6 sage leaves or 1 tablespoon fresh thyme
a squeeze of lemon, to taste
pepper to taste

Steps:

  • Sauté the onion in olive oil, over medium-high heat in a pot, stirring for 3-4 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, optional cashews, salt and sage (or thyme).
  • Bring to a boil, cover, lower heat and simmer until potatoes are very tender about 15 minutes.
  • Blend in 2 batches, for a full minute each, making sure those silky fibers get all blended up. I will often give the soup a taste right from the blender to see if it is still fibrous. If so, keep blending, they will go away, I promise!!!
  • Place back in the pot over very low heat. Add a little squeeze of lemon, and swirl in sour cream if using.
  • Taste, and adjust salt and lemon to taste.
  • Season with pepper.
  • Serve in bowls with a sprig of thyme a swirl of sour cream or vegan sour cream (see note) and a drizzle of truffle oil to elevate. A light sprinkling of black salt adds a nice contrast, or add croutons, toasted pinenuts, vegan cheesy sprinkle.

Nutrition Facts : ServingSize 1½ cup serving- with ¼ cup sour cream added to the batch, Calories 179 calories, Sugar 3.8 g, Sodium 586.7 mg, Fat 8.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 23.3 g, Fiber 7.6 g, Protein 5.3 g, Cholesterol 5 mg

ARTICHOKE SOUP WITH FRESH MINT



Artichoke Soup with Fresh Mint image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 celery stalks, chopped
1 medium onion, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups low-sodium chicken broth, plus extra, as needed
One 12-ounce package frozen artichoke hearts, thawed
1 packed cup fresh spinach (about 1 ounce)
1 tablespoon chopped fresh mint
Lemon wedges

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, 1/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 2 cups broth and the artichoke hearts and bring to a boil. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes.
  • Puree the soup, 1 cup at a time, in a blender until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the same saucepan. Mix in the remaining 1/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Steps:

  • Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
  • Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
  • Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ARTICHOKE SOUP



Artichoke Soup image

Here is a very fast and easy soup, with a rich, subtle flavour. Note: I adopted this recipe, and made changes to it which are not reflected in the review, as it was done before the changes.

Provided by Jenny Sanders

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 button mushrooms, sliced
1 small leek, finely chopped
2 teaspoons unsalted butter or 2 (10 ounce) cans chicken broth
1 (19 ounce) can artichoke hearts, drained
1 tablespoon lemon juice
1/2 teaspoon green peppercorn
1 tablespoon sherry wine (optional)

Steps:

  • Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
  • Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
  • Add the chicken stock, and reduce to a simmer.
  • Drain the artichokes, and chop them finely. Add them to the soup.
  • Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
  • Simmer for 5 minutes further, then serve.

Nutrition Facts : Calories 129.3, Fat 3.4, SaturatedFat 1.6, Cholesterol 5.1, Sodium 552.7, Carbohydrate 20.4, Fiber 12.1, Sugar 2.9, Protein 7.7

ARTICHOKE SOUP



Artichoke Soup image

Provided by Jonathan Reynolds

Categories     soups and stews, appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

7 tablespoons unsalted butter
Sliced hearts from 5 large artichokes (leaves and choke discarded, stems peeled)
1 medium leek, white-and-light-green part, sliced and rinsed
6 garlic cloves, chopped
1/2 cup sliced yellow onion
3 shallots, sliced
8 ounces Yukon Gold potatoes, peeled and sliced
12 cups chicken or vegetable stock
1/2 bay leaf
2 sprigs thyme
4 sprigs parsley
1/4 teaspoon cracked black peppercorns
1/2 cup cream
Salt to taste

Steps:

  • In a large pot, melt 3 tablespoons of the butter and cook the artichoke hearts, leek, garlic, onion and shallots until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley and peppercorns in cheesecloth and add to the pot. Simmer, uncovered, 1 hour.
  • Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and serve.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 1085 milligrams, Sugar 9 grams, TransFat 0 grams

CREAM OF JERUSALEM ARTICHOKE SOUP



Cream of Jerusalem Artichoke Soup image

A Jerusalem artichoke is a white-fleshed root related to the sunflower. It is not related to the thistle-like globe artichoke, even though they share a common name and taste rather similar. This soup is wonderfully rich and creamy. Garnish with fresh parsley.

Provided by Michelle Chen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup butter
2 onions, minced
1 pound Jerusalem artichokes, roughly chopped
2 potatoes, peeled and cubed
1 tablespoon brandy
1 tablespoon all-purpose flour
3 cups chicken broth
¾ cup heavy whipping cream
salt and pepper to taste
¼ cup chopped fresh parsley, for garnish

Steps:

  • Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
  • Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
  • Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

Nutrition Facts : Calories 490.8 calories, Carbohydrate 47.2 g, Cholesterol 91.6 mg, Fat 29.3 g, Fiber 5.3 g, Protein 10 g, SaturatedFat 17.9 g, Sodium 686.4 mg, Sugar 14.7 g

MONTEREY ARTICHOKE PANINI



Monterey Artichoke Panini image

Looking for a new sandwich idea? This wonderful combination of cheese, artichokes, spinach and tomatoes feels fresh and special. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

4 slices sourdough or multigrain bread
4 slices Monterey Jack cheese (3/4 ounce each)
1/2 cup water-packed artichoke hearts, rinsed, drained and halved
1/2 cup fresh baby spinach
4 slices tomato
1 tablespoon butter, softened

Steps:

  • Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Nutrition Facts : Calories 416 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 855mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.

JERUSALEM ARTICHOKE SOUP



Jerusalem Artichoke Soup image

Provided by Alex Guarnaschelli

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 pounds Jerusalem artichokes, scrubbed clean and dried
3 tablespoons extra-virgin olive oil
1 red onion, peeled and sliced
1 clove garlic, peeled and crushed lightly with the side of a knife
Sea salt and freshly ground pepper
Small bunch fresh thyme, tied with string
4 to 5 cups water (or vegetable stock, if desired)
1 cup heavy cream

Steps:

  • I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
  • Preheat the oven to 450 degrees F.
  • Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
  • Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
  • Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
  • Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
  • Serving suggestion: Crusty sourdough bread or seeded bread.

DEL MONTE ARTICHOKE SOUP



Del Monte Artichoke Soup image

This is a recipe for the Artichoke Soup served at The Lodge at Pebble Beach on the Monterey Peninsula..a spectacular and beautiful place. My son used to work there and gave me the recipe.

Provided by Normaone

Categories     Low Protein

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

6 large fresh whole artichokes
1 turnip, chopped
1 onion, chopped
3 stalks celery, chopped
1 potato, peeled and chopped
1 clove garlic
2 teaspoons cinnamon
1 gallon chicken stock
2 cups white wine
1 cup sherry wine
1/2 quart cream

Steps:

  • Combine the first 9 ingredients in a large stock pot, and bring to a boil.
  • Turn down flame and simmer for 1 1/2 hours until ingredients are soft.
  • Remove artichokes and pick 48 of the outer leaves for garnish.
  • Set leaves aside.
  • Puree mixture in a cuisinart in batches.
  • Return to stock pot, add cream and simmer for another 30 minutes.
  • Strain the soup through a fine strainer and return soup to a clean pot.
  • Bring to a simmer.
  • Add Sherry and season with salt and white pepper to taste.
  • Serve the soup garnished with the reserved artichoke leaves.
  • If you wish to thicken the soup, do so with a butter, flour roux, or mix some cornstarch into sherry or water and add to the pot.
  • Stirring until thickened.

PARMESAN ARTICHOKE SOUP



Parmesan Artichoke Soup image

This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. -Malee Jergensen, Murray, Utah

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

4 celery ribs, finely chopped
1 medium onion, finely chopped
1/2 cup finely chopped carrot
1/2 cup butter, cubed
3 garlic cloves, minced
1 cup all-purpose flour
4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
3 bay leaves
1 quart heavy whipping cream
1-1/2 cups shredded Parmesan cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1/4 cup sun-dried tomatoes (not packed in oil), chopped

Steps:

  • In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened., Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves.

Nutrition Facts : Calories 473 calories, Fat 43g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 936mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

CREAM OF ARTICHOKE SOUP



Cream of Artichoke Soup image

Categories     Artichoke     Boil

Yield serves 6

Number Of Ingredients 7

Two 13 3/4-ounce cans artichoke hearts, chopped
1 1/2 cups chicken stock
1 cup chopped onion
4 tablespoons (1/2 stick) butter
One 10 3/4-ounce can condensed cream of mushroom soup
1/3 cup heavy cream
Salt and pepper to taste

Steps:

  • Bring artichokes and chicken stock to a boil. In a saucepan, sauté onion in butter and add to mixture. Gradually add mushroom soup to desired thickness. Slowly add cream, stirring constantly. Remove from heat. Add salt and pepper.

ARTICHOKE SOUP



Artichoke Soup image

Categories     Artichoke     Boil

Yield makes 4 quarts

Number Of Ingredients 14

5 medium (or 10 baby) artichokes
Juice of 1 lemon
2/3 cup extra-virgin olive oil
1 3/4 pounds russet potatoes, peeled and cut into 1/2-inch cubes
2 leeks, white and pale-green parts, sliced, washed well (about 4 cups)
3 shallots, chopped (about 1/2 cup)
6 garlic cloves, chopped
1 tablespoon fresh thyme leaves
1 fresh bay leaf
1 tablespoon kosher salt
1/8 teaspoon peperoncino flakes
4 quarts cold water
2 tablespoons chopped fresh Italian parsley
Grated Grana Padano or Parmigiano-Reggiano, for serving

Steps:

  • Clean and prepare the artichokes as detailed on page 18. Put artichokes in a serving bowl and toss with the lemon juice.
  • Heat the olive oil in a soup pot over medium-high heat. Add the potatoes, and cook until they begin to stick to the bottom of the pot, about 5 minutes. Add the leeks and shallots, and cook until softened, about 10 minutes.
  • Sprinkle in the garlic, thyme, bay leaf, salt, and peperoncino. Cook until the garlic is fragrant, about 1 to 2 minutes. Pour in the water and bring to a boil. Add the prepped, drained artichokes, and bring the soup to a rapid simmering. Cook, uncovered, until potatoes and artichokes are tender and the potatoes have broken down to thicken the soup, about 1 1/2 hours.
  • Stir in the chopped parsley, and serve the soup with grated cheese.

TUSCAN TOMATO ARTICHOKE SOUP



Tuscan Tomato Artichoke Soup image

A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers.

Provided by megbus01

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 (15 ounce) can artichoke hearts, drained and chopped
1 (15 ounce) can Italian-style diced tomatoes
1 cup vegetable broth
½ cup chopped roasted red bell peppers
1 teaspoon dried basil
1 teaspoon herbes de Provence
salt and ground black pepper to taste
¾ cup nonfat half-and-half
½ cup grated Parmesan cheese

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
  • Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
  • Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.7 g, Cholesterol 11.1 mg, Fat 10.6 g, Fiber 5.6 g, Protein 10.7 g, SaturatedFat 3.1 g, Sodium 1309.6 mg, Sugar 7.3 g

QUICK AND EASY ARTICHOKE SOUP



Quick and Easy Artichoke Soup image

This is a tangy and thick soup that makes a wonderful and elegant appetizer or first course. Created for RSC. Thank you to Mom2Rose for putting this in her best of 2009 cookbook!

Provided by Maito

Categories     Low Protein

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 13

1/2 tablespoon olive oil
1/8 white onion, finely chopped
1 garlic clove, minced
1 shallot, minced
2 cups marinated artichoke hearts, drained and finely chopped
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1/4 cup champagne or 1/4 cup white wine
1 tablespoon brandy
3 tablespoons parmesan cheese, grated (fresh) or 3 tablespoons asiago cheese
fresh ground pepper
sugar, if desired
fresh Italian parsley (to garnish) or dill (to garnish)
nonfat plain yogurt (optional) or nonfat sour cream (optional)

Steps:

  • Sauté onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.
  • Add artichoke hearts, stock, wine, and brandy.
  • Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.
  • Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.

Tips:

  • Choose fresh artichokes for the best flavor. Look for artichokes that are heavy for their size and have tightly closed leaves.
  • To prepare the artichokes, remove the tough outer leaves and trim the stem. Cut the artichoke hearts into quarters and remove the fuzzy choke.
  • Use a variety of vegetables in your soup. This will add flavor and texture. Some good options include onions, carrots, celery, and potatoes.
  • If you want a creamy soup, blend some of the vegetables until smooth before adding them to the soup.
  • Season the soup to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of sour cream.
  • Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Monterey artichoke soup is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a light lunch or dinner, and it can also be served as an appetizer or side dish. With its creamy texture and flavorful ingredients, Monterey artichoke soup is sure to be a hit at your next gathering.

Related Topics