Best Cream Of Spinach And Artichoke Soup My Way Recipes

CREAM OF SPINACH & ARTICHOKE SOUP

Steps:

• Heat butter in a large pot over medium heat then add the onion and garlic. Saute for 2-3 minutes; then add in the spinach and artichokes.
• Next, add the flour and stir; then add the vegetable broth and water. Mix well and bring to a boil. Reduce heat to low and allow to simmer for 30 minutes; then add the milk and cheese.
• Use your immersion blender or a regular blender to blend all of the ingredients together until the mixture is smooth.

CREAM OF SPINACH AND ARTICHOKE SOUP

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.

SPINACH-ARTICHOKE SOUP

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.

ARTICHOKE SPINACH SOUP

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.