Cream Of Spinach And Artichoke Soup My Way Recipes

CREAM OF SPINACH & ARTICHOKE SOUP

Steps:

• Heat butter in a large pot over medium heat then add the onion and garlic. Saute for 2-3 minutes; then add in the spinach and artichokes.
• Next, add the flour and stir; then add the vegetable broth and water. Mix well and bring to a boil. Reduce heat to low and allow to simmer for 30 minutes; then add the milk and cheese.
• Use your immersion blender or a regular blender to blend all of the ingredients together until the mixture is smooth.

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.

SPINACH ARTICHOKE SOUP

Steps:

• Combine chicken broth, chicken, onion, and garlic in a large pot over medium heat. Bring to a boil; reduce heat and simmer until onion is tender, about 10 minutes.
• Stir spinach and artichoke hearts into the pot. Bring broth back to a simmer. Drop in cream cheese in large spoonfuls, stirring continuously until melted, about 5 minutes.

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.

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.

CREAM OF SPINACH AND ARTICHOKE SOUP

Steps:

• Start this creamy soup by adding six cups of chicken stock to a large soup pot and turn the heat on the stove-top to medium high.
• When the stock begins to boil, reduce the heat to low medium and add eight ounces frozen cut spinach, half a chopped yellow onion, one tablespoon of minced garlic and the drained, squeezed and cut artichokes. Simmer for ten minutes.
• Add the white salt and black pepper. Stir well.
• Cut the cream cheese into small slices. Each time you cut a slice off, add it to the pot. Stir well until it's totally melted, approximately 5 minutes.
• Add one pint of heavy cream to the pot and stir well. Simmer 5 more minutes.

CREAMY SPINACH ARTICHOKE SOUP

Steps:

• In a stock pot, melt butter over medium heat. Add in onion and saute tender. Add garlic and saute for 1 minute.
• Stir in spinach. Sprinkle in salt and pepper.
• In a bowl, whisk flour into 1 cup of the chicken broth.
• Pour the 3 chicken broth into the stock pot followed by the 1 cup whisked with the flour. Add in the artichoke hearts. Heat for 10 minutes.
• Turn heat to LOW. Add heavy cream. and cream cheese. Let it melt slowly. Stir in parmesan cheese.
• Sprinkle with additional Parmesan cheese to serve. Serves 6.

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.

30 BEST CREAMY SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a creamy soup in 30 minutes or less!

SPINACH ARTICHOKE DIP SOUP

Steps:

• Remove 1 tsp. zest and squeeze 1 1/2 Tbsp. juice from lemon half. In a large saucepan melt butter over medium heat. Add onion and garlic; cook 4 to 5 minutes or until tender, stirring occasionally. Add broth, half-and-half, salt, and crushed red pepper.
• Bring to boiling. Add artichoke hearts, spinach, and cream cheese. Cook and stir until cheese is melted and mixture is creamy. Stir in lemon zest and juice. If desired, top servings with toasted bread cubes.

CREAM OF ARTICHOKE SOUP I

Steps:

• Steam the artichokes in 2 cups water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool.
• Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke liquid.
• Remove fuzzy choke from each artichoke bottom and discard.
• Coarsely dice the artichoke bottoms and place in the soup pot. Next add chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves, and marjoram. Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes.
• Next puree the soup in a blender and return to the pot.
• Add the cream and the cheese and heat through but don't boil. Add salt and pepper to taste. Serve with croutons on top.

CREAMY SPINACH & ARTICHOKE SOUP

Steps:

• Melt butter in large saucepan on medium heat. Add celery, onions and garlic; cook 8 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook 3 min., stirring constantly.
• Add 2-1/2 cups milk, then broth, stirring after addition with whisk until mixture is well blended. Cook 10 min. or until thickened, stirring constantly. Add artichokes and spinach; mix well. Bring to boil, stirring frequently.
• Whisk Neufchatel and remaining milk in small bowl until blended. Add to soup along with the Parmesan; cook and stir on medium-low heat 2 to 3 min. or until heated through.