Cream of Spinach and Artichoke Soup My Way
photo by SkipperSy
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 283.49 g frozen chopped spinach
- 3 small red potatoes
- 387.45 g artichoke hearts (from a can or tin)
- 946.36 ml chicken stock (2 cans college brand)
- 118.29 ml heavy cream
- 2 scallions or 1 leek
- 29.58 ml olive oil
- 14.79 ml butter or 14.79 ml margarine
- 14.79 ml minced garlic
- 118.29 ml idaho potato flakes
- 3.69 ml ground cinnamon
- 59.14 ml baby carrots
- 14.79 ml cilantro leaf, cleaned and chopped up
- 113.39 g laughing cow swiss cheese, 4 wedges
- 1.23 ml nutmeg, grated
directions
- Clean potatoes (leave the skin on), cut into small pieces, par-boil (don’t overcook), and then set aside.
- For the artichokes drain and squeeze out excess water, cut in half, sprinkle with cinnamon and set aside.
- Cut baby carrots into small round pieces and set aside.
- Clean scallions or leek, chop and set aside.
- INSTRUCTIONS.
- Line a metal pan with aluminum foil (for an easy clean-up), add melted butter or margarine and olive oil, add potatoes & artichokes (toss), roast in an oven until tops of vegetables are brown, turn vegetables and brown other side, set aside.
- Place frozen spinach in a large pot and cook according to package instructions (add a little water as needed).
- Using a hand blender/chopper, chop the cooked spinach a little more (does not have to be finely chopped/pureed).
- Add chicken stock, butter or margarine, garlic, carrots, leek (if used) and cook for about 5 minutes. Add the potato flakes, heavy cream, nutmeg and cook on low heat for about another 3 minutes, stir often.
- Place soup in individual bowls, then add roasted potato & artichokes on top, sprinkle with scallions (if used) and cilantro.
- Enjoy!
- NOTE.
- You can roast any number of vegetables to your liking, as a topping for this soup. Also, you might want to have on the side a bowl of sour cream for guests/family to add to their individual bowels. Plus some warm pita bread or a hard pumpernickel bread would be real nice as well.
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Reviews
-
A delicious soup! I loved the combination of all the ingredients, with the exception of the laughing cow! (I realise that it had to be included for the contest - but it did not add to the taste IMHO) What made this soup so exceptional was the procedure of roasting the vegetables, a technique that I often use myself and that works so well. A bowl of soup full of flavour and SUCH a pretty colour as well. Good Luck in RSC Lucky #13 - this was a keeper for me! FT:-)
RECIPE SUBMITTED BY
SkipperSy
United States
Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!