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Cream of Spinach and Artichoke soup

Source of Recipe

TOH BB


List of Ingredients


16 ounces ( 2 bricks) Cream Cheese

16 ounces Frozen Cut Spinach 2 small pkgs

14 cups Rich Homemade Chicken Stock 7 cans

2 pints Heavy Cream

2 can (13 - 14 ounces each) Artichoke Hearts (Drain and squeeze most of the juice out of the artichokes and cut in 1/4 or just pull them apart)

2 Tablespoon Minced Garlic

3 teaspoons Black Pepper

4 teaspoons White Salt

nutmeg





Recipe


1. Start this creamy spinach soup by adding six cups of rich homemade chicken stock to a large soup pot and turn the heat on the stove-top to medium high. (if you don't have homemade stock you could use Swanson's Organic chicken broth. I think this is one that the Test Kitchen said was best tasting compared to homemade)

2. When the stock begins to boil reduce the heat to medium low and add eight ounces frozen cut spinach, the half a chopped yellow onion, one tablespoon of minced garlic and the drained, squeezed and cut artichokes. Simmer for ten minutes.

3. Add the white salt and black pepper. Stir Well

4. (You may want a pair of latex gloves for this step). Cut the cream cheese into small slices, each time you cut a slice off add it to the pot until it's all gone. Stir well, until it's totally melted, approximately 5 minutes.

5. Add 1 pint of heavy cream to the pot and stir well. Simmer 5 more minutes.
Add nutmeg to top for flavor