Spinach Artichoke Soup Best Recipes

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CREAM OF SPINACH AND ARTICHOKE SOUP

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Cream of Spinach and Artichoke Soup image

Make and share this Cream of Spinach and Artichoke Soup recipe from Food.com.

Provided by Tona C.

Categories     < 60 Mins

Time 55m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 9

Ingredients:

  • 8 ounces cream cheese
  • 8 ounces frozen chopped spinach
  • 6 cups chicken stock
  • 1 pint heavy cream
  • 1 (13 -14 ounce) can artichoke hearts (drain and squeeze most of the juice out of the artichokes and cut in quarters or just pull them apar)
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons black pepper
  • 2 teaspoons salt
  • 1/2 yellow onion, chopped

Steps:

  • Start this creamy soup by adding six cups of chicken stock to a large soup pot and turn the heat on the stove-top to medium high.
  • When the stock begins to boil, reduce the heat to low medium and add eight ounces frozen cut spinach, half a chopped yellow onion, one tablespoon of minced garlic and the drained, squeezed and cut artichokes. Simmer for ten minutes.
  • Add the white salt and black pepper. Stir well.
  • Cut the cream cheese into small slices. Each time you cut a slice off, add it to the pot. Stir well until it's totally melted, approximately 5 minutes.
  • Add one pint of heavy cream to the pot and stir well. Simmer 5 more minutes.

SPINACH ARTICHOKE SOUP

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Spinach Artichoke Soup image

This come from a Cuisine At Home Soups, Stews and Chilies book I picked up at Costco. I took this soup to a dinner at church and everyone seemed to enjoy it. I don't cook with wine so I just substituted with chicken broth and a splash of white wine vinegar but I left it in the recipe because I'm sure it's delicious for those of you who do.

Provided by Keolani

Categories     < 30 Mins

Time 20m

Yield 8 cups

Number Of Ingredients 12

Ingredients:

  • 1 cup leek, sliced
  • 1 tablespoon garlic, minced
  • 2 cups cooked chicken, shredded
  • 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 1/2 cups chicken broth
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 6 ounces fresh spinach
  • 1/2 cup parmesan cheese, grated
  • salt and pepper

Steps:

  • Saute leeks and garlic in oil in a large pot over medium-high heat. Cook until leeks are soft, about 2 min., then add chicken and artichokes.
  • Saute 2 min., then stir in flour and cook for 1 minute
  • Deglaze with wine and simmer until nearly evaported, scraping any bits from the bottom of the pot.
  • Stir in broth, milk, and cream, and bring to a boil.
  • Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts.
  • Season with salt and pepper before serving.

Nutrition Facts : Calories 233.7, Fat 11.8, SaturatedFat 6.2, Cholesterol 56.7, Sodium 453.1, Carbohydrate 13.2, Fiber 3.5, Sugar 3.9, Protein 17.3

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