Best 5 Monterey Artichoke Soup Recipes

ARTICHOKE SOUP

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.

MONTEREY ARTICHOKE SOUP

Steps:

• 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.

MONTEREY ARTICHOKE PANINI

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.

DEL MONTE ARTICHOKE SOUP

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.

CREAMY ARTICHOKE SOUP

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.