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.

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