Spinach And Artichoke Soup Recipes

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.

Steps:

• Saute onion, celery and carrots in oil on medium heat until tender (about 7-10 minutes).
• Add garlic and saute for one minute.
• Add chicken broth, spinach, and half the artichoke hearts.
• Increase heat to medium-high and simmer for 5 minutes.
• Reduce heat to medium and puree with stick blender (or in regular blender and return to pot).
• Add cream cheese, milk, soy sauce, and the other half of the artichoke hearts, stirring frequently until cheese is completely melted (about 3-5 minutes).
• Break up laughing cow cheese into smaller pieces and stir into soup until partially melted.
• Immediately remove from heat and serve topped with crumbled bacon and freshly ground black pepper.

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.

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.

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

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.

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.

Steps:

• Place the potatoes in a large pot of cold water and bring to a boil.
• Salt the water, lower the heat and simmer until fork tender, approx 15 minute.
• Drain the potatoes and return them to the pot to dry out.
• Place the veggies in a clean kitchen towel and squeeze dry.
• In a med pot, melt the butter in the EVOO over med low heat.
• Add the onion and garlic cook until softened about 5 minute.
• Add the boiled potatoes and milk and mash together (I used an immersion blender).
• Season with salt, pepper and thyme.
• Stir in broth and vegetables and heat through (approx 2 minutes).
• Stir in cheese.