SPINACH ARTICHOKE SOUP Makes 6 servings.
6 slices bacon, cooked and crumbled; reserve bacon grease 1 tablespoon olive oil 1/2 cup finely diced red onion, plus 1 tablespoon for garnish 1/2 cup finely diced celery 1/2 cup finely diced carrots 4 cloves of garlic, minced 4 cups of chicken stock 1 package (10 ounces) frozen chopped spinach, thawed 1 can (14 ounces) artichoke hearts, quartered 4 ounces cream cheese 1/2 cup heavy cream 2 ounces parmesan cheese 2 ounces mozzarella cheese Salt and pepper to taste To cook vegetables: In large saucepan, melt bacon grease and olive oil over medium-low heat. Add onions, celery and carrots. Saute for 8 to 10 minutes or until tender. Add garlic. Saute for 1 minute. To make soup: Add chicken stock, spinach and artichokes. Increase heat to medium-high. Bring to a simmer. Simmer for 5 minutes. Reduce heat to medium. Puree in batches in blender. Return soup to pot. Add cream cheese, parmesan, mozzarella and heavy cream, stirring until incorporated and thoroughly heated. Add salt and pepper to taste. To serve: Ladle soup into bowls. Garnish with crumbled bacon and diced red onion. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
