Spinach-Artichoke Soup.Posted: March 29, 2013
As the Lenten season comes to an end, I will post my mother’s recipe for spinach-artichoke soup. I always dug the cold season since mom would whip up a pot of this magic. I’m not usually one for vegan meals, but i have to admit this is pretty hearty. Again, it’s cooking, not quantum string theory. Feel free to add mushrooms, shrimp (add shrimp during the last 10 minutes of cooking), omit the onions if you like. Most of all, experiment and have fun.
2 packages frozen chopped spinach
2 cups chicken broth
1 large can artichokes, drained
3 tablespoons butter
1 small onion, chopped
2-3 cloves garlic, chopped fine
3 tablespoons flour
2 ½ cups half-and-half
Tabasco, salt and pepper to taste
Juice of ½ lemon
1 6oz. package grated Parmesan cheese
Bring spinach to boil in ½ cup water. Cover and simmer, breaking it up, and cook just until thawed. Add 1 cup chicken broth
Roughly chop the drained artichokes.
In a large pot, melt butter and saute onion and garlic. Add flour and combine until smooth. Gradually add the half-and-half and cook, stirring constantly, over low heat until thickened. Add spinach and artichokes, seasonings, lemon juice, Parmesan and remaining chicken broth. Simmer on low for 10 minutes, stir occasionally. Do not boil. Turn off heat and let sit for 10-15 minutes.
C’est si bon.
In celebration of this being the Lenten Season and Easter weekend, I shall take a break from blogging as I do my Catholic stuff. I shall abstain from the fornicating (sorry Paulma and Wristina), and drinking (but WILL imbibe heavily on “communion wine” HOLLA!!!). Instead I will be watching “Passion of the Christ”, and I’ll be engaged in Church Stuff. Monday, the hi-jinks and debauchery will begin anew. Be blessed.