Spinach and Artichoke Soup

Spinach and Artichoke Soup

From:Crackers & Co. Café in Mesa, AZ

¾ lbs. margarine

8 oz. diced onion

2 c. flour

2 qt. half and half

1 tsp. white pepper

3 tsp. Tabasco

3 oz. chicken base

1 ½ c. sour cream

1 c. parmesan cheese

Salt to taste

Milk as needed

½ lb. cooked diced spinach

½ of #10 can (about 2 ½ lbs.) diced artichoke hearts

1 TBSP balsamic vinegar

1 tsp. Sherry

In a 4 gallon pot melt margarine on low heat. Add diced onion-sauté for about 5 minutes. Add flour and cook an additional 5 minutes. Add half and half 1 qt. at a time and cook over low heat. Leave heat on low at all times.

Add spices and sour cream, add cheese, sherry, vinegar and cooked drained spinach and artichoke hearts. Stir soup will not burn or stick.

Add more regular milk if soup is too thick. Note this soup will thicken as it cooks, due to being started as Roux base first. Yields 2 ½ gallons

Enjoy!

-Delia