Time 40m Number Of Ingredients 12 Steps:
In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer. Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps. Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes. Turn heat to LOW. Add heavy cream. Stir together. Add cream cheese and let melt slowly. You want it to be at a low heat to prevent curdling. Stir in parmesan cheese. Season according to taste. Sprinkle with parmesan cheese shavings.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Saute onion, celery and carrots in oil on medium heat until tender (about 7-10 minutes). Add garlic and saute for one minute. Add chicken broth, spinach, and half the artichoke hearts. Increase heat to medium-high and simmer for 5 minutes. Reduce heat to medium and puree with stick blender (or in regular blender and return to pot). Add cream cheese, milk, soy sauce, and the other half of the artichoke hearts, stirring frequently until cheese is completely melted (about 3-5 minutes). Break up laughing cow cheese into smaller pieces and stir into soup until partially melted. Immediately remove from heat and serve topped with crumbled bacon and freshly ground black pepper.
Time 1h30m Yield 16 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool. Place the spinach in a large mixing bowl, and stir in the artichoke hearts. Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture. Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish. Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Time 40m Yield 8 servings, about 1 cup each Number Of Ingredients 11 Steps:
Melt butter in large saucepan on medium heat. Add celery, onions and garlic; cook 8 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook 3 min., stirring constantly. Add 2-1/2 cups milk, then broth, stirring after addition with whisk until mixture is well blended. Cook 10 min. or until thickened, stirring constantly. Add artichokes and spinach; mix well. Bring to boil, stirring frequently. Whisk Neufchatel and remaining milk in small bowl until blended. Add to soup along with the Parmesan; cook and stir on medium-low heat 2 to 3 min. or until heated through.
More about “spinach artichoke soup recipes”
Time 20m Yield 8 cups Number Of Ingredients 12 Steps:
Saute leeks and garlic in oil in a large pot over medium-high heat. Cook until leeks are soft, about 2 min., then add chicken and artichokes. Saute 2 min., then stir in flour and cook for 1 minute Deglaze with wine and simmer until nearly evaported, scraping any bits from the bottom of the pot. Stir in broth, milk, and cream, and bring to a boil. Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts. Season with salt and pepper before serving.
