Wednesday, October 30, 2013

80--- Creamy Spinach Artichoke Bisque

Who here likes spinach artichoke dip?  Alright, put your hands down my invisible internet friends.  Let's just assume that we all do.

This bisque will knock your socks off.  Without blowing the buttons off of your trousers.

We should use the word trousers more often, shouldn't we?

All of the flavor of your favorite dip.  In a soup.  A healthful one at that!

Spinach= superfood.  1 1/2 lb of spinach?  Well, that's crazy SUPER. 

Creamy Spinach Artichoke Bisque
Serves 6

2 tsp olive oil
3 cloves garlic, pressed and minced
1/2 large yellow onion, chopped
9 cups vegetable broth
1 1/2 lbs spinach leaves
3 cups quartered artichoke hearts (frozen are preferred, if using canned, drain and rinse)
1 cup half and half
1/4 tsp ground black pepper

In a large stock pot, heat olive oil over medium heat.  Add garlic and onion and saute until fragrant, 3-4 minutes.  Add vegetable broth and bring to a boil.  Add spinach and artichoke hearts and reduce to medium-low.  Cook until spinach leaves are wilted, 7-8 minutes. 

Use an immersion blender to blend soup to a smooth puree.  Alternatively, you may transfer batches to a blender and blend until smooth. 

Whisk in half and half and pepper.  Simmer until heated through.  Serve immediately, garnished with grated Parmesan cheese, placed under the broiler to melt the cheese, if desired.

Nutrition Info per 1 1/2 cups: 188 calories, 6.5 g fat, 16 g protein, 12 g carbohydrates, 4 g fiber

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