Artichokespinachsoup Recipes

CREAMY SPINACH ARTICHOKE SOUP

Steps:

• In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.
• Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps.
• Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.
• Turn heat to LOW. Add heavy cream. Stir together. Add cream cheese and let melt slowly. You want it to be at a low heat to prevent curdling.
• Stir in parmesan cheese.
• Season according to taste. Sprinkle with parmesan cheese shavings.

SPINACH-ARTICHOKE SOUP

Steps:

• Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, until the vegetables are coated with flour, 1 to 2 minutes.
• Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10 to 12 minutes. Stir in 1/2 cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.
• Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup creme fraiche until smooth. Return to the pot, season with salt and reheat.
• Combine the remaining 2 tablespoons creme fraiche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned creme fraiche and chives.

SPINACH ARTICHOKE SOUP

Steps:

• Saute leeks and garlic in oil in a large pot over medium-high heat. Cook until leeks are soft, about 2 min., then add chicken and artichokes.
• Saute 2 min., then stir in flour and cook for 1 minute
• Deglaze with wine and simmer until nearly evaported, scraping any bits from the bottom of the pot.
• Stir in broth, milk, and cream, and bring to a boil.
• Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts.
• Season with salt and pepper before serving.

CREAM OF SPINACH AND ARTICHOKE SOUP MY WAY

Steps:

• Clean potatoes (leave the skin on), cut into small pieces, par-boil (don't overcook), and then set aside.
• For the artichokes drain and squeeze out excess water, cut in half, sprinkle with cinnamon and set aside.
• Cut baby carrots into small round pieces and set aside.
• Clean scallions or leek, chop and set aside.
• INSTRUCTIONS.
• Line a metal pan with aluminum foil (for an easy clean-up), add melted butter or margarine and olive oil, add potatoes & artichokes (toss), roast in an oven until tops of vegetables are brown, turn vegetables and brown other side, set aside.
• Place frozen spinach in a large pot and cook according to package instructions (add a little water as needed).
• Using a hand blender/chopper, chop the cooked spinach a little more (does not have to be finely chopped/pureed).
• Add chicken stock, butter or margarine, garlic, carrots, leek (if used) and cook for about 5 minutes. Add the potato flakes, heavy cream, nutmeg and cook on low heat for about another 3 minutes, stir often.
• Place soup in individual bowls, then add roasted potato & artichokes on top, sprinkle with scallions (if used) and cilantro.
• Enjoy!
• NOTE.
• You can roast any number of vegetables to your liking, as a topping for this soup. Also, you might want to have on the side a bowl of sour cream for guests/family to add to their individual bowels. Plus some warm pita bread or a hard pumpernickel bread would be real nice as well.