Spinach-Artichoke Soup II
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Thursday, 23 June 2011 18:28
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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
  1. Cook spinach according to package instructions, drain, process into puree; set aside
  2. Drain and rinse artichokes removing tough outer leaves; chop fine in processor; set aside
  3. In a large soup pot or sauce pan, sauté onion and garlic in butter for 2 minutes, until onion is clear
  4. Add flour, thoroughly incorporating
  5. Add soup and next 5 ingredients and continue cooking for 10 minutes
  6. Add spinach, parmesan cheese, and artichokes and continue cooking at simmer for 1 hour

Serves 6

 

Last Updated on Wednesday, 06 July 2011 04:12