Try this Spinach - Artichoke Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Spinach - Artichoke Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 c Sour cream; 1 lb Yellow onion; medium diced; 1 lb Spinach; cooked; 14 c Canned artichokes; 2 c Packed parmasean cheese; 2 lb Butter; unsalted; 6 oz Chicken base; 1 tb Sherry; 2 ts White pepper; As needed Vit.D Milk;; 1 ga Half and half; 4 c Flour; 3 tb Tabasco sauce; 2 tb Balsamic vinegar

Find the most delicious recipes here

INGREDIENTS

3 c Sour cream
1 lb Yellow onion; medium diced
1 lb Spinach; cooked
14 c Canned artichokes
2 c Packed parmasean cheese
2 lb Butter; unsalted
6 oz Chicken base
1 tb Sherry
2 ts White pepper
As needed Vit.D Milk;
1 ga Half and half
4 c Flour
3 tb Tabasco sauce
2 tb Balsamic vinegar

Servings

INSTRUCTIONS

1. In a large stock pot add butter & melt, then add onion and saute for 5 minutes. 2. add flour & stir well for 8 minutes. (this will be a thick paste) (roux) 3. You must cook this soup on a low-medium heat from this point on or you will burn it, also make sure to stir very often. 4. add half n half, sour cream, salt, pepper, tabasco, & chicken base. Keep stiring... 5. add milk as needed as it thickens (it should be same consistency of a cream soup when finished) 6. Now add your parmasean cheese, keep cooking on low, when the "starchy" taste from the flour is gone the soup is finished. This will take approx. 2 hours. 7. To finish soup add vinegar and sherry , adjust seasoning as necessary. Recipe by: Jamie, Az. (Local Restaurant) Posted to recipelu-digest Volume 01 Number 513 by CuisineArt on Jan 13, 1998

NOTES

Alert editor

Spinach - Artichoke Soup

3 c Sour cream
1 lb Yellow onion; medium diced
1 lb Spinach; cooked
14 c Canned artichokes
2 c Packed parmasean cheese
2 lb Butter; unsalted
6 oz Chicken base
1 tb Sherry
2 ts White pepper
 As needed Vit.D Milk;
1 ga Half and half
4 c Flour
3 tb Tabasco sauce
2 tb Balsamic vinegar

1. In a large stock pot add butter & melt, then add onion and saute for 5  minutes.    2. add flour & stir well for 8 minutes. (this will be a thick paste) (roux)    3. You must cook this soup on a low-medium heat from this point on or you  will burn it, also make sure to stir very often.    4. add half n half, sour cream, salt, pepper, tabasco, & chicken base. Keep  stiring...    5. add milk as needed as it thickens (it should be same consistency of a  cream soup when finished)    6. Now add your parmasean cheese, keep cooking on low, when the "starchy"  taste from the flour is gone the soup is finished. This will take approx. 2  hours.    7. To finish soup add vinegar and sherry , adjust seasoning as necessary.    Recipe by: Jamie, Az. (Local Restaurant)    Posted to recipelu-digest Volume 01 Number 513 by CuisineArt  <CuisineArt@aol.com> on Jan 13, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (6280g)
Recipe Makes: 1 Servings

Calories: 11213
Calories from Fat: 7639 (68%)

Amt Per Serving		% DV

	Total Fat 848.8g	1132 %
	Saturated Fat 527.7g	2638 %
	Monounsaturated Fat 217.7g
	Polyunsanturated Fat 36.5g
Cholesterol 2219.5mg		683 %
Sodium 3814.4mg		132 %
Potassium 13374.1mg		352 %
Total Carbohydrate 808.5g		238 %
	Dietary Fiber 186.4g	746 %
	Sugars, other 622.1g
Protein 185g		264 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 11213

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe