Tuesday, October 15, 2013

Spinach Artichoke Soup

This is a recipe I re-invented after seeing a recipe in Cuisine at Home. The original recipe used heavy cream and whole milk. I lightened it up by using more stock and half and half. In fact, I have used fat free half and half and it is delicious. I also substituted some pantry staples for other ingredients. I use onion for leeks, frozen spinach for fresh, and vermouth for wine. I like using vermouth because it is a fortified wine and adds some herbal notes you don't find in wine. It is a deliciously creamy soup with all the flavor of the iconic dip we all love. Dear sister tried it and loved it. She did point out that bow-tie pasta would be great in this soup. I have to admit she has a point there. I am sure it would be great. But I think I will save the carbs and keep making it as is. It is a great warm soup to celebrate the fall weather coming in.


Spinach Artichoke Soup
Serves: 6

Ingredients

2 Tbsp. olive oil
1 medium onion. chopped
2 cloves garlic, minced
1 large boneless skinless chicken breast, diced
1 (13.75 oz) can artichoke hearts in water, drained and quartered
2 Tbsp. all-purpose flour
2 Tbsp vermouth (or white wine)
4 cups low-sodium chicken stock
10 oz frozen spinach, thawed
1⁄2 cup grated Parmesan (plus more for garnish)
1 cup half and half (fat free works too)
Salt, black pepper and red pepper flakes to taste
1/16 tsp ground nutmeg
3 or 4 dashes hot sauce

Directions

Sauté onions and garlic in oil in a large pot over medium-high heat until onions are soft, about 2 minutes.  Season chicken with salt, black pepper and red pepper flakes. Add chicken and artichokes to pot; sauté 2 minutes, until chicken is no longer pink. Stir in flour and cook for 1 minute.

Deglaze pot with vermouth, scraping any bits from the bottom of the pot. Stir in broth, bring to a boil. Reduce heat to low, add the spinach and Parmesan, and stir until cheese melts. Turn off heat and add half and half. Taste and adjust seasoning before serving. Serve garnished with more Parmesan.







Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays
Ms. enPlace: See Ya in the Gumbo
Call Me PMc: Marvelous Mondays
The Chicken Chick: Clever Chicks Blog Hop
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Anyonita Nibbles: Tasty Tuesdays
Dizzy Busy and Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin Wednesday
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

6 comments:

  1. I have been on a Soup Roll lately, and this looks fantastic! This soup is packed with all my favorite ingredients! I agree with you, I like using Vermouth in place of wine....it adds a nice flavor and it's cheaper than most wines:)

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  2. Your soup looks delicious! I love the spices you have used, and it's great you can use frozen spinach as well.

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  3. This looks so good I am practically drooling on my keyboard. I love spinach-artichoke anything, I definitely want to try this! Pinning!

    I would love for you to stop by my link party if you get a chance! We are live Tuesday nights to Friday nights. Hope to see you there! http://www.dizzybusyandhungry.com/wined-down-wednesday-7/

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    Replies
    1. Thank you so much! Kristin, I would love to stop by your party. Anything called Wined Down Wednesday sounds fun. Thanks for stopping by and inviting me. Come back soon!

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  4. I'm a huge, huge fan of spinach. It's my favorite vegetable. I like that this is a creamy soup without the cream. Thanks for linking, Denise!

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  5. Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)

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