Spinach-Artichoke Soup II |
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Written by
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Thursday, 23 June 2011 18:28 |
1 10-ounce package chopped spinach 1 can artichoke hearts 2 TBS butter 2 TBS onion, finely chopped 1 clove garlic, pressed 2 TBS flour 1 can cream of mushroom soup 1 can beef stock 1 can water 1 TBS Tabasco sauce 1 tsp Worcestershire...
- 1 10-ounce package chopped spinach
- 1 can artichoke hearts
- 2 TBS butter
- 2 TBS onion, finely chopped
- 1 clove garlic, pressed
- 2 TBS flour
- 1 can cream of mushroom soup
- 1 can beef stock
- 1 can water
- 1 TBS Tabasco sauce
- 1 tsp Worcestershire sauce
- ½ tsp black pepper
- ½ cup parmesan cheese
- Cook spinach according to package instructions, drain, process into puree; set aside
- Drain and rinse artichokes removing tough outer leaves; chop fine in processor; set aside
- In a large soup pot or sauce pan, sauté onion and garlic in butter for 2 minutes, until onion is clear
- Add flour, thoroughly incorporating
- Add soup and next 5 ingredients and continue cooking for 10 minutes
- Add spinach, parmesan cheese, and artichokes and continue cooking at simmer for 1 hour
Serves 6
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Last Updated on Wednesday, 06 July 2011 04:12 |