Monday, March 24, 2008

Spinach and Artichoke Soup

Liz and I had the best Spinach Artichoke soup in Chicago, so we looked up recipes online. Here is what we found. Haven't made it yet.

Spinach and Artichoke Soup
3 cups chopped onions
1 pound salted butter
¼ cup olive oil
¼ cup chopped garlic
3 cups flour
1 quart water
1 gallon heavy cream
1 bag fresh baby spinach
1 can artichoke hearts
¼ cup lemon juice
4 cups grated Parmesan cheese
3 teaspoons sugar
1 teaspoon salt
3 tablespoons chicken base (powdered bouillon)
3 cups grated mozzarella cheese (pre-grated cooks better)
2 tablespoons Tabasco®

1. Add olive oil to kettle and heat.
2. When heated, add onions, butter, and garlic. Sauté until onions are translucent. Then add flour and mix thoroughly.
3. Add water slowly and stir until smooth.
4. Add heavy cream, seasonings, sugar, salt, lemon juice, and chicken base; mix until smooth.
5. Once all is heated, add artichoke hearts and spinach; then add Parmesan cheese and mozzarella cheese. Simmer until all ingredients are mixed and hot.
6. Let simmer for 15 minutes. Then cool and store in 1-gallon chub bags.
7. Then place chub bags in ice bath until cool; store in cooler.
8. Always label, date, and rotate.

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