Name: Spinach - Artichoke Soup
Ingredients: 2 lb Butter; unsalted; 1 lb Yellow onion; medium diced; 4 c Flour; 1 ga Half and half; 2 ts White pepper; 3 tb Tabasco sauce; 6 oz Chicken base; 3 c Sour cream; 2 c Packed parmasean cheese; As needed Vit.D Milk; (approx 1 gallon); 1 lb Spinach; cooked; 14 c Canned artichokes; 2 tb Balsamic vinegar; 1 tb Sherry

The fact is, there is a “course” that addresses every issue we will ever face. The Teacher loves to meet one-on-one with His students, so that He can tailor the course to our needs. He is willing to hold class every day that we are willing to meet. We already have the Textbook, which was written by the Teacher Himself. Parts of it can be difficult to grasp. But the Teacher is always available – twenty-four hours a day – to help us understand.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Sami	Soups	1	Servings

INGREDIENTS

2	lb	Butter; unsalted
1	lb	Yellow onion; medium diced
4	c	Flour
1	ga	Half and half
2	ts	White pepper
3	tb	Tabasco sauce
6	oz	Chicken base
3	c	Sour cream
2	c	Packed parmasean cheese
		As needed Vit.D Milk; (approx 1 gallon)
1	lb	Spinach; cooked
14	c	Canned artichokes
2	tb	Balsamic vinegar
1	tb	Sherry

INSTRUCTIONS

1. In a large stock pot add butter & melt, then add onion and saute for 5
minutes.
2. add flour & stir well for 8 minutes. (this will be a thick paste) (roux)
3. You must cook this soup on a low-medium heat from this point on or you
will burn it, also make sure to stir very often.
4. add half n half, sour cream, salt, pepper, tabasco, & chicken base. Keep
stiring...
5. add milk as needed as it thickens (it should be same consistency of a
cream soup when finished)
6. Now add your parmasean cheese, keep cooking on low, when the "starchy"
taste from the flour is gone the soup is finished. This will take approx. 2
hours.
7. To finish soup add vinegar and sherry , adjust seasoning as necessary.
Recipe by: Jamie, Az. (Local Restaurant)
Posted to recipelu-digest Volume 01 Number 513 by CuisineArt
<CuisineArt@aol.com> on Jan 13, 1998

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