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Spinach-Artichoke Soup with Pita Dippers Recipe

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This recipe for Spinach-Artichoke Soup with Pita Dippers, by , is from Our 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!

Contributor:  
Contributor:  
Aunt Ellen

Category:
Category:
 

Soup


Ingredients:  
Ingredients:  
1 c leeks, sliced
1 T garlic, minced
2 T EVOO
2 c chicken, cooked, shredded
1 can artichoke hears in water, drained and quartered
2 T flour
˝ c dry white wine
2˝ c chicken broth
1˝ c whole milk
˝ c heavy cream
8 c fresh spinach (6 oz)
˝ c grated parmesan
Salt and pepper, to taste

Directions:
Directions:
Sauté leeks and garlic in oil in a large pot over medium-high heat until leeks are soft, about 2 minutes. Add chicken and artichokes, sauté 2 minutes, then stir in flour and cook for 1 minute. Deglaze pot with wine and simmer until nearly evaporated, scraping any bits from the bottom of the pot. Stir in broth, milk and cream; bring to a boil. Reduce heat to low, add the spinach and parmesan, and stir, until spinach wilts. Season soup with salt and pepper before serving.

Serve with Pita Dippers.

Key Words: #Football
 

Pita Dippers


Ingredients:  
Ingredients:  
1 tsp kosher salt
˝ tsp paprika
Cayenne pepper, to taste
4 rounds pita bread
EVOO

Directions:
Directions:
Preheat broiler to high.

Combine salt, paprika and cayenne in a small bowl. Lightly brush pitas on both sides with oil and sprinkle with seasoning mixture. Transfer pitas to a baking sheet and broil until golden, 2 minutes per side.

Cut each pita into 8 wedges. Makes 32 dippers.

Number Of Servings:
Number Of Servings:
8 cups
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you like Spinach-Artichoke dip, then you will love this.

A great shortcut is to use rotisserie chicken.

Update Christmas 2010, Ellen and Cal

 

 

 

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