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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This come from a Cuisine At Home Soups, Stews and Chilies book I picked up at Costco. I took this soup to a dinner at church and everyone seemed to enjoy it. I don't cook with wine so I just substituted with chicken broth and a splash of white wine vinegar but I left it in the recipe because I'm sure it's delicious for those of you who do. Ingredients:
1 cup leek, sliced |
1 tablespoon garlic, minced |
2 cups cooked chicken, shredded |
1 (14 ounce) can water-packed artichoke hearts, drained and chopped |
2 tablespoons all-purpose flour |
1/2 cup dry white wine |
2 1/2 cups chicken broth |
1 1/2 cups whole milk |
1/2 cup heavy cream |
6 ounces fresh spinach |
1/2 cup parmesan cheese, grated |
salt and pepper |
Directions:
1. Saute leeks and garlic in oil in a large pot over medium-high heat. Cook until leeks are soft, about 2 min., then add chicken and artichokes.
2. Saute 2 min., then stir in flour and cook for 1 minute
3. Deglaze with wine and simmer until nearly evaported, scraping any bits from the bottom of the pot.
4. Stir in broth, milk, and cream, and bring to a boil.
5. Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts.
6. Season with salt and pepper before serving.
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