Taste of Home Field Editor

Saturday, January 12, 2013

Creamy Spinach Artichoke Soup

If you love the dip, try this soup.. my oldest daughter , who actually doesn't like the dip, LOVES this. There are many variations to it, you could add more broth and less cream, cut the cream out altogether and use whole milk, use more Parmesan to taste instead of the other 2 cheeses. Frozen, thawed spinach ( I would use two packages)  Whatever you desire.
There was enough left for lunch today and I think it was better than last night. A keeper for sure!



5 shallots, sliced thin
2 T olive oil
6 cups chicken broth
1 quart heavy cream
1 8 oz- block cream cheese, cut into small bits
1/2 cup Parmesan cheese
1/4 cup Romano cheese
1/4 cup Asiago cheese
1 cup white wine
1 large bag spinach, stems removed and chopped
2 cans artichoke hearts, drained and chopped
Chopped fresh parsley
Bacon, for garnish
Saute shallots in olive oil in large pot until light golden brown. Add chicken broth, heavy cream , cream cheese and white wine. Cook on med low, stirring constantly to melt the cream cheese, don't worry if there are little bits, it adds to the character of the soup. Add the spinach, artichokes and parsley and cook for about 10 min on medium heat.



1 comment:

Veronica Miller said...

Very cool turning a dip into a soup! I do love it, just polished off a container a couple days ago. Sounds fab!

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