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Each month we will be featuring those unique and special recipes from members of the Opaa! Food Management News family that are requested over and over because they are so delicious. Ultimately, we will be featuring a collection of these recipes in our first "OPAA! Family Cookbook".
Please enjoy this month's selection:
February 2006
Chicken Artichoke Soup
Crust
- ¼ Cup Butter or Margarine
- 2 medium carrots, chopped (1 cup)
- 2 stalks celery, sliced (1 cup)
- 1 large onion chopped (1 cup)
- 2 cloves garlic, minced
- 2 14-ounce cans chicken broth
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 2 cups half-and-half, light cream or whole milk
- ¼ cup all-purpose flour
- 1 ½ cups cubed cooked chicken or turkey
- 1 cup whipping cream
- ½ of a 9 oz. package frozen artichoke hearts, thawed and chopped
- ½ of a 10 oz. package frozen shopped spinach, thawed and well drained
(this will need to be squeezed dry to drain well)
- 4 ½ ounces of mozzarella or provolone cheese
Directions
In a large saucepan, melt the butter over medium heat. Add chopped carrots, sliced celery, chopped onion and minced garlic. Cook and stir until vegetables are tender. Add the broth, white pepper and salt. Bring soup mixture to boiling, reduce the heat. Simmer the soup, uncovered, for 15 minutes.
In a large jar, combine the half-and half and flour. Cover and shake well until smooth, stir into soup. Cook and stir until thickened and bubbly.
Stir in chicken, whipping cream, artichoke hearts, spinach and cheese. Cook over medium - low heat about 5 minutes or until heated through and cheese is melted. Stir frequently to make sure the soup doesn't scorch.
Ladle into warm bowls and garnish with croutons and a sprinkle of cheese.
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This is one of our Opaa! Staff Special recipes
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