Cream of Spinach and Artichoke Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 30 |
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I received this in an email recipe exchange in 2009. From the kitchen of Susan Vroom Cole. Ingredients:
8 ounces cream cheese |
8 ounces frozen chopped spinach |
6 cups chicken stock |
1 pint heavy cream |
1 (13 -14 ounce) can artichoke hearts (drain and squeeze most of the juice out of the artichokes and cut in quarters or just pull them apar) |
1 tablespoon minced garlic |
1 1/2 teaspoons black pepper |
2 teaspoons salt |
1/2 yellow onion, chopped |
Directions:
1. 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.
2. 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.
3. Add the white salt and black pepper. Stir well.
4. 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.
5. Add one pint of heavy cream to the pot and stir well. Simmer 5 more minutes.
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