Creamy Spinach and Artichoke Soup
Ingredients
- 2 tablespoons olive oil
- 3/4 cup chopped onion
- 1 leek diced (white and light green parts only)
- 2 teaspoons chopped garlic
- 1/3 cup all-purpose flour
- 40 ounces chicken stock
- 2 teaspoons mild curry powder
- 1-1/2 teaspoons dried marjoram
- 1 teaspoon black pepper
- salt to taste varies with type of chicken stock
- 12 ounces frozen artichoke hearts thawed and quartered
- 10 ounces frozen chopped spinach thawed and drained
- 8 ounces cream cheese cubed, and at room temperature
Instructions
- Heat oil and saute the onion and leek with garlic until soft, 5-10 minutes.
- Stir in the flour to coat.
- Whisk in the chicken stock, and add curry powder, marjoram, black pepper and salt to taste.
- Add artichoke hearts and chopped spinach.
- Bring mixture to a boil stirring constantly to thicken.
- Remove from heat and add cream cheese cubes, stirring until they melt and incorporate.
- Serve hot.
Notes
From the kitchen of palatablepastime.com
Tried this recipe?Let us know how it was!