Artichoke and potato soup from Twelve Months of Monastery Soups: International Favorites (page 10) by Brother Victor Antoine D'Avial-Latourrette

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Notes about this recipe

  • IowanCorn on February 09, 2026

    A very filling soup, it made a very nice lunch. You do need to pick the wine carefully as that ended up being one of the major flavors in the soup. I used a parsley wine that I had made a few years ago, and the soup ended up pleasantly sour. A different wine would change the soup completely.

  • Nancith on March 30, 2018

    This was quite tasty & luscious for such a simple soup. I had to substitute dry vermouth for dry white wine, but only had a 1/4 of what I should, so I added white grape juice & more lemon juice than called for to cut the sweetness of the juice. It worked well, although next time, I'll be prepared with enough wine. Used cilantro for garnish since that's all that was in the frig, which actually worked well.

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