Spinach Soup

[Guest guest]

Ohh, Deann!  I love soups and this one looks REALLY good!  It also confirms my

own belief that a " soup " can be made from almost any kind of " dish " recipe.  I

have converted some of my favorite " casseroles " into soups and I remember going

somewhere and seeing a " pizza soup " ...This is the first time I've seen my

FAVORITE spinach & artichoke " dip " recipe dressed up into a soup!  It's GOTTA be

GOOD!!  Thank you for sharing it, and welcome to the group!

 

Laura B., in Illinois

 

 

Spinach Soup

 

8oz cream cheese

5 c. veg stock

10. oz fresh spinach

1 Pint Heavy cream (I used half and half)

1 yellow onion chopped

2 Tbs butter

3 head garlic, minced

1 (14 oz) can artichoke hearts (quartered & juice squeezed out) I did not

squeeze the juice out b/c I like the juice!!

2 tsp fresh ground black pepper

2 tsp salt

 

In a large stock pot heat up 2 Tbs butter on medium heat

Add garlic, spinach and onion, saute till onion is translucent

Add stock and artichoke hearts, simmer for 25 minutes

Add pepper, salt, cream and ceam cheese. Put cream cheese in peice by piece.

Stir until the cream cheese is completely melted.

YUMMY! This tastes like a soup version of spinach & artichoke dip!

 

Now today I am making cauliflower au gratin from the recipe files to take over

to my parents house for the big day!

 

Deann

 

 

 

 

 

 

[Guest guest]

Spinach Soup

 

2 pounds fresh spinach

8 cups broth

1 garlic clove, chopped

1 small onion, chopped

3 tablespoons cornmeal

1 tablespoon flour

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon grated nutmeg

 

Rinse spinach well. Remove stems. In a large saucepan, combine 1 cup

stock, garlic, and onion. Bring to a boil over high heat.Add spinach and

cook, stirring, 2 mins.Add remaining stock and bring to a boil.

In a small bowl, combine cornmeal and flour. In a slow stream add to

stock, stirring as you pour. Cover and simmer over low heat 30 mins.

Puree soup, in batches if necessary, in a food processor or blender.

Season with salt, pepper, and nutmeg. Serves 6-8.