Tuesday, August 25, 2009

Restaurant Recipe: Spinach Artichoke Soup



Awhile back, the magazine GOOD LIVING IN SOUTHERN ILLINOIS (I've written a couple of articles for these publishers- LOVE 'em!) printed a fabulous soup recipe from one of the local fine restaurants here, Fratelli's Italian Ristorante. It is a creation of Chef Jayson Miller.

My cousin Angie was so kind as to make it for me one day for lunch.

It was delicious!

It tasted as good as it does in the restaurant, the only difference was, she said she pureed it too much, so it was a smoother texture as opposed to the restaurant version which a bit thicker and chunkier.

Delicious, nonetheless.

This recipe is also versatile in that oysters can be added for a nice rendition of "Rockefeller Soup".

YOU WILL NEED:
1 T. olive oil
1/2 c. red onion (small dice)
1/2 celery (small dice)
1/2 cups carrots (small dice)
4 cloves of garlic, minced
4 cups of chicken stock
1 (10 oz. package) frozen chopped spinach
1 (14. oz. can ) artichoke hearts (quartered)
4 oz. cream cheese1/2 cup heavy cream
2 oz. Parmesan cheese
2 0z. mozzarella cheese
6 slices bacon, cooked and crumbled
reserve bacon grease
1 oz. anisette, optional
salt and pepper to taste

DIRECTIONS:

Saute mirepoix (onions, celery and carrots) in oil and reserved bacon grease until tender (7-10 min.)
Add garlic and saute' (about i minute)
Add chicken stock, spinach and 1/2 artichoke hearts.
Increase heat to med.-high and let simmer (5 minutes)
Reduce heat to med. and puree with an immersion blender.
Add cream cheese, Parmesan, mozzarella and heavy cream, stirring until incorporated. Salt and pepper to taste.

Garnish with crumbled bacon, diced red onion, and sun-dried tomatoes. Serve (or garnish with ) toasted crusty bread.


Her grand baby, "Little Man" liked it too!


Little Man
before:




Little Man
during:



Little Man after:

6 comments:

  1. This does sound wonderful and with all the cheesy goodness, yum!

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  2. That looks fabulous. I love a good pureed soup and I definitely don't eat them enough outside of winter.

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  3. Kelly- why do we not eat soups unless it's cold outside? We eat all sorts of other blazing hot food in the dead heat of summer, but for some reason, we tend to hold the soup recipes back for the fall and winter months.

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  4. LOL... I was just going to type when the weather gets cooler I will make this.... but you are absolutely right... why wait?? I will try this soon!

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  5. This is exactly the kind of soup i am looking for to serve during the holidays! I love all of the flavors in it!

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  6. The little man pictures were too cute! :) I want some of this now.

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