CREAM OF SPINACH AND ARTICHOKE SOUP MY WAY
This mouth watering cream of spinach and artichoke soup is a "soup lovers" delight... and an easy recipe to make because it was created and made "My Way." This soup contains spinach, creamy Laughing Cow Cheese LOL, potatoes... and a nice medley of spices and herbs. Enjoy!
Provided by SkipperSy
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
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Wajeeha Khan
[email protected]This soup is a bit pricey to make, but it's worth it for a special occasion.
Darrell Withers
[email protected]I'm allergic to dairy, so I used almond milk instead of cream. It turned out just as delicious!
Anum Imran
[email protected]This soup is a great way to use up leftover spinach and artichokes.
Michael Butcher
[email protected]I love that this soup can be made ahead of time. It's perfect for busy weeknights.
Hussein Mumin
[email protected]This soup is so versatile! I've added different vegetables and cheeses, and it always turns out great.
Mohammed Awad
[email protected]I'm not sure what I did wrong, but my soup turned out grainy. I think I might have blended it too much.
Ahmed Eng
[email protected]This soup is the perfect comfort food for a cold winter day.
Ronda Hovey
[email protected]I made this soup for a party and it was a huge success! Everyone raved about how delicious it was.
Phyllis Taylor
[email protected]I'm a vegetarian and I loved this soup! It's a great way to get my daily dose of vegetables.
A M
[email protected]This soup was a bit too thick for my taste. I think I would add more broth or milk next time.
Aziz Khan
[email protected]I followed the recipe exactly and the soup was bland. I had to add extra salt, pepper, and garlic powder to make it taste good.
Aniceto Lopez
[email protected]This soup was easy to make and turned out great! I used frozen spinach and artichokes, and it still came out delicious.
M Usama
[email protected]I'm not a huge fan of spinach, but this soup was delicious! The artichokes and cheese helped to balance out the flavor of the spinach, and the creamy broth was very comforting.
ATB stoner
[email protected]This soup was a hit with my family! The flavors of the spinach, artichoke, and cheese blended perfectly. I especially appreciated the addition of the cream cheese, which gave the soup a smooth and velvety texture.