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Spinach Artichoke Soup Recipe

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This recipe for Spinach Artichoke Soup is from The Metz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
2 oz. onion; medium chopped
½ cup flour
2 cups half and half
½ tsp. white pepper
1 tsp. Tabasco sauce
2 tbs. chicken base - "Better than Bouillon" is best
½ cup sour cream
2 cups milk
¼ cup Parmesan cheese
4 oz. fresh spinach, cooked
2 cups canned artichoke hearts, chopped
2 tsp. balsamic vinegar
1 tsp. sherry

Directions:
Directions:
In a large stock pot add butter and melt, then add onion and sauté for 5 minutes. Add four and stir well for 8 minutes (this will be a thick paste). You must cook this soup on a low-medium heat from this point or you will burn it. Make sure you stir it very often. Add half and half, sour cream, salt, pepper, Tabasco and chicken base. Keep stirring. Add milk as needed as it thickens (it should be same consistency of cream soup when finished). Now add parmesan cheese, spinach and chopped artichokes, keep cooking on low, when the “starchy” taste is gone the soup is finished. Approx. 1 hour. To finish the soup add vinegar and sherry, adjust seasoning as necessary.

Number Of Servings:
Number Of Servings:
4 Servings

 

 

 

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