Spinach-Artichoke Soup I
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Thursday, 23 June 2011 18:27
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1 box frozen chopped spinach 1 large can quartered artichokes, remove any tough outer leaves ¾ stick butter 1 tsp olive oil 1 white onion, finely chopped 1/3 cup flour ½ tsp salt ½ tsp dry mustard 2 tsp Worcestershire sauce 1...

 

  • 1 box frozen chopped spinach
  • 1 large can quartered artichokes, remove any tough outer leaves
  • ¾ stick butter
  • 1 tsp olive oil
  • 1 white onion, finely chopped
  • 1/3 cup flour
  • ½ tsp salt
  • ½ tsp dry mustard
  • 2 tsp Worcestershire sauce
  • 1 garlic clove, pressed
  • 1 can beef broth
  • 1 can cream of mushroom soup
  • 2 cans Half & Half
  • 1 TBS Louisiana hot sauce
  • 1/8 tsp cayenne
  • ½ tsp black pepper
  • 1 tsp lemon juice
  • ½ cup parmesan cheese
  • 1 TBS parsley, chopped
  1. Cook spinach according to package directions, drain
  2. Combine spinach and artichokes into food processor and finely chop; set aside
  3. Into a heavy soup pot, sauté onion in butter and olive oil until well wilted
  4. Slowly combine flour until well mixed; then add salt and next 3 ingredients
  5. Cook additional 8 minutes, stirring constantly
  6. Add spinach-artichoke mixture
  7. Slowly add broth and next 6 ingredients
  8. Lower heat to simmer and cook additional 45 minutes
  9. Add parmesan cheese and parsley during last 15 minutes
  10. Garnish each serving with a thin lemon or lime ring

Serves 6

 

Last Updated on Wednesday, 06 July 2011 04:12