Monday, September 24, 2012

Spinach Artichoke Soup

I may have jumped the gun making soup.  Just because the calendar says it's autumn and you really, really, really want it to be autumn, does not mean it actually feels like autumn.  Making soup when it's almost 80 degrees isn't ideal.  As the kitchen fills with even more heat and you are feeling a bit overheated and thinking of turning on your AC again even, you might even wonder what possessed you to make soup on an obviously non-autumn like day.  That is until you taste this spinach and artichoke soup.  Then you'll know you had to make it because well, it's spinach and artichoke and soup.  That's enough justification for making soup in the middle of summer. 

This soup couldn't be easier.  I made it over the weekend but it was so quick and easy to throw together, it could easily be a "drag your butt in the door after a long day at the office and still have the energy to cook soup" kind of recipe. Yep, that easy.  

The ingredient all come straight from the fridge or pantry and required enough effort to roughly dump or chop.  If you wanted to leave the spinach leaves and artichokes whole and you used frozen diced onions, you wouldn't have to chop at all.  I cooked some chicken for this, but this would be a great recipe for using a rotisserie chicken. 

Love artichokes but really who doesn't?  And why not?

Cooking the flour first helps get rid of that raw floury taste.  

Spinach always makes me nervous when I add it to recipes as I wonder if this will be the one time in spinach history that it will just refuse to cook down.  But alas, my worries were for all cooked right down and made perfect little bites of spinach in a soup that was reminiscent of the dip.  Definitely a keeper of a recipe. 

A little bonus Chipmunk cuteness. 

And a little puppy curiosity wondering how much we paid for Manning again?

The look of Tebow longing...

Spinach Artichoke Soup
adapted from Cuisine at Home

1/2 c. diced onions
3 garlic cloves minced
2 tbsp olive oil
2 cups shredded cooked chicken
1 can artichoke hearts in water, drained and roughly chopped
1/4 cup all-purpose flour
1⁄2 cup dry white wine
32oz chicken broth
1 12oz can evaporated milk
8oz fresh spinach, roughly chopped
2/3 cup grated Parmesan
Salt and black pepper to taste
1/2 block (4 oz) of cream cheese (optional)

  1. Sauté onions and garlic in oil in a large soup pot over medium heat until onions are soft, about 3-4 minutes. 
  2. Add artichokes; sauté 2 minutes
  3. Stir in flour and cook for 2 minutes, stirring continually
  4. Deglaze pot with wine and simmer until nearly evaporated, scraping any bits from the bottom of the pot. 
  5. Stir in broth and chicken and bring to a boil. 
  6. Reduce heat to low, add the milk, spinach and Parmesan, and stir until spinach wilts taking care not to boil soup.  Add cream cheese and stir until fully melted...if you want a lighter soup, you can leave the cream cheese out.    
  7. Season soup with salt and pepper to taste before serving.


Renee said...

I love spinach dip and artichoke dip and spinach artichoke dip. Love the flavors of this and it still looks pretty healthy. We'll (my husband actually) definitely be making this!

Julia said...

We sure miss Tebow too. Aside from that first game, haven't figured out why we took Manning but I guess that's why Elway gets paid the big buck.

Chipmunk looks so big and the soup looks to die for!

Karen said...

Yummy, yummy! I would definitely be the cream cheese person. In fact I think I'll surprise my sister with this when she visits in a couple of weeks!

Wendy said...

Oh man does this ever look so good! And it looks like it's relatively healthy if you leave out the cream cheese!

Sophia said...

What an absolute honey! I love her little smile!

The recipe looks out of this world!

Bronwyn said...

Just too much cuteness and deliciousness in one post! :) Chipmunk is so big, and the soup looks too yummy for words. And dear Brooklyn, I am wondering the same thing!

Ellie said...

This looks so easy and so yummy! I am going to try and throw it in the crockpot this afternoon before I leave for the after school pickups and soccer drop-offs. Looks like it would be the perfect dinner to come home to!

Ellie said...

Oh and what a cutie chipmunk is!

Jenny said...

The Broncos have been heartbreaking the past two games and I'm a huge Peyton Manning fan so that's really hard for me to say. Yuck.

Yuck to the Broncos that is, the soup looks absolutely divine. Will be adding this to the menu once it does cool down a bit. I do like fall and wish it would come a little bit quicker!

Made in Sonoma said...

Holy cow! This looks sooo good!

Monica said...

This sounds soooooo good. Maybe when it stops being so dang hot I can actually try and make some.

Kendra said...

Outrageous! I'm definitely going to make this!

Usman Shakil said...

Spinach Health Benefits

Julie Danley said...

Just made this in about 20 minutes and threw it in the crock pot. Oh man is it yummy. Used one whole bone in chicken breast that I cooked in the crock pot by itself with a little olive oil. Reserved those juices and added a bit more chicken stock. Total cost was about $7. This will be a regular make in my house. I love soup!

Mary said...

Julie that is so fantastic! I love that idea of using an entire chicken...wish I could find the motivation!! :)

Katelynn Earnest said...

I just tried our this soup and it was fantastic! I didn't have everything on hand so I had to make some adjustments. I just skipped the white wine step all together. Substituted Kale for spinach and I only have a 5oz can of evaporated milk but everything turned out great. I can't wait to have this in my lunch tomorrow!