This spinach soup recipe is a homemade delicacy at home. A gourmet soup can be bought anywhere but at what cost? Yes, exactly, don’t take it anymore. Learn to make Cream of Spinach and Artichoke Soup, homemade and better than ever.

With this easy recipe, very little preparation and 30 minutes of time, they everyone can master the art of creating mouth watering Cream of Spinach and Artichoke Soup. What more could we ask for? You could not have answered it better.

8 ounces Cream Cheese

8 ounces Frozen Cut Spinach

6 cups Rich Homemade Chicken Stock (make before the day that you make your soup)

1 pint Heavy Cream

1 can (13 – 14 ounces) Artichoke Hearts (Drain and squeeze most of the juice out of the artichokes and cut in 1/4 or just pull them apart)

1 Tablespoon Minced Garlic

1 1/2 teaspoons Black Pepper

2 teaspoons White Salt

1/2 A Yellow Onion, chopped

1. Start this creamy spinach soup by adding six cups of rich homemade chicken stock to a large soup pot and turn the heat on the stove-top to medium high.

2. When the stock begins to boil reduce the heat to medium low and add eight ounces frozen cut spinach, half a chopped yellow onion, one tablespoon of minced garlic and the drained, squeezed and cut artichokes. Simmer for ten minutes.

3. Add the white salt and black pepper. Stir Well

4. (You may want a pair of latex gloves for this step). Cut the cream cheese into small slices, each time you cut a slice off add it to the pot until it’s all gone. Stir well, until it’s totally melted, approximately 5 minutes.

5. Add 1 pint of heavy cream to the pot and stir well. Simmer 5 more minutes.

All done, grab a few bowls and serve this creamy spinach soup recipe to your friends and or family and enjoy.

Trust All-Clad’s stainless steel stock pots to cook soups, stews, pasta and stocks to mouth-watering perfection. Stainless steel outside and inside with a layer of heat conducting aluminum on the bottom yield a pot that heats quickly and evenly, doesn’t react with food, and maintains its good looks over a lifetime of service. This handy set includes two steamer baskets. Use the larger one for clams, lobsters, pasta, and corn on the cob. The smaller one would be handy for shrimp and vegetables.

Reach for the All-Clad 12-quart multi-cooker whenever you cook up a big batch of pasta, a mess of corn on the cob, or clams for a crowd. Oven-safe to 500 degrees F, the multi-cooker comes with riveted stainless-steel handles. The included pasta basket and steamer basket feature lift-out handles to simplify draining and can be set aside if you are cooking soup or chili. The bestseller among All-Clad’s renowned cookware collections, the Stainless line provides serious and professional cooks all the virtues that make All-Clad’s worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between layers of stainless steel is a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The interior is 18/10 highly polished stainless steel, so it’s stick-resistant as well as stain- and corrosion-resistant. The exterior is gleaming, stainless steel that works on conventional stovetops, and, with care, remains beautiful during this cookware’s lifetime warranty against defects–and beyond.–Fred Brack

From the Manufacturer
All-Clad Stainless Construction
With its 18/10 stainless steel cooking surface and hand-polished, mirror-finished exterior, the All-Clad Stainless collection is the ultimate reflection of style and practicality. The stainless interior is stick-resistant and cleans easily. The stainless-steel exterior gives the cookware a gleaming finish. All-Clad Stainless also features the company’s signature “stay-cool” long handles, lids fashioned from gleaming 18/10 stainless steel, and highly durable stainless-steel rivets. All-Clad Stainless cookware is one of five collections from All-Clad Metalcrafters. Designed to work on conventional gas and electric ranges, All-Clad Stainless cookware is the best-selling collection in a full line that includes All-Clad LTD, Cop-R-Chef, Master Chef 2, and Copper Core.

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• Beautifully polished, stainless exterior layer.
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• Stainless-steel interior layer/cooking surface.
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From date of purchase, All-Clad guarantees to repair or replace any item found defective in material, construction or workmanship under normal use and following care instructions. This excludes damage from misuse or abuse. Minor imperfections and slight color variations are normal.

Cleaning Instructions
For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left of the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper’s Friend. To use the Bar Keeper’s Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad (excluding the Cop-R-Chef). The Bar Keeper’s Friend can also be used on the exterior of the All-Clad Stainless collection, LTD collection, and MC2 collection. For cleaning of the Cop-R-Chef exterior, simply use a brass/copper cleaner. If your water has a high iron content, you may notice a rusty discoloration. Use Bar Keeper’s Friend to remove it.

All-Clad Stainless Selection
In recent years, a professional-size 14-inch fry pan was added to the Stainless fry pan assortment, as well as several popular specialty pans, including: the small-size petite brasier with a dome-shaped lid; petite roti roasting pan; and the beautiful, large-capacity Dutch oven and French oven oval roasting pan with roasting rack. Both of these one-pot comfort food specialty pans comes with All-Clad’s popular high dome-shaped lid. Other specialty pans include a larger brasier pan with domed-shape lid; a complete family of round-shaped saucier saucepans for versatile stove-top cooking; a flare-sided Windsor pan in two sizes, designed for reduction and the creation of rich sauces; and a contemporary “Soup for Two” 3-1/2-quart soup pot; casseroles; an open stir fry; a versatile wok-style chef’s pan; and a “Pasta Pentola” 7-quart stockpot with colander insert and lid. All saucepans, casseroles, sauté pans, stock pots, and specialty items come with lids. Double boiler and steamer inserts, including the large steamer insert for 6-quart, 8-quart and 12-quart stockpots, are available as well. Stainless cookware sets are available in various sizes, from a starter 5-piece to a complete 10-piece set.

About All-Clad Metalcrafters
Based in Canonsburg, Pennsylvania, All-Clad Metalcrafters markets premium quality cookware to department and specialty stores in the United States, along with premium All-Clad bonded bakeware, All-Clad All-Professional kitchen tools, and a growing assortment of kitchen accessories, including All-Clad’s upscale tea kettle, measuring scoop set, stainless-steel mixing bowls, kitchen colanders, and 1-cup measuring cup. Featuring a unique metal bonding process, All-Clad cookware is used in many of the finest restaurants in America, and is sought by serious home cooks seeking all-professional cookware to enhance their cooking experience.

• 18/10 stainless-steel interior and exterior with brushed finish
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• Includes stainless-steel pasta basket, steamer basket, and lid
• Riveted stainless-steel handles stay cool on stovetop
• Dishwasher-safe and oven-safe to 500 degrees F

My sister-in-law and brother-in-law were coming for dinner and I wanted to serve a dish that was special and healthy. What would it be? Months ago, I cut out a magazine article about using frozen spinach. The recipe for stuffed chicken breasts sounded good, but I altered it to suit my tastes. I used a different kind of cheese, added roasted red peppers, and made a sauce.

Stuffing chicken breasts is a labor-intensive process. However, you can do most of the work ahead of time. Since I was volunteering at the library in the afternoon, I pounded the chicken, stuffed it, precooked it, and refrigerated it until later. When my sister and brother-in-law arrived I baked the chicken in a very hot oven.

You can run into trouble if you have never pounded poultry before. It is easy to pound too much in one place and punch a hole in the chicken. Flattening thick pieces takes longer than flattening thin ones. Your pounding technique is also important. I put the breasts in a heavy, zipper-type plastic bag. To keep the chicken from sticking to the sides of the bag, I moisten the inside with a little water.

Place the bagged chicken on a surface that can withstand pounding. (I don’t put it on my granite counter top.) Pound the breasts with a tenderizer that has a flat bottom or use a heavy pan. Push your hand towards the edge of the chicken as you pound to achieve an even thickness.

When you spread the stuffing on the chicken, leave a half-inch border so the stuffing has somewhere to go as you roll it up. This dish is fancy enough for company and a special treat for family. I served it with wild rice, a salad of leaf lettuce, sliced pears, toasted walnuts, Roquefort cheese crumbles, and homemade dressing.

My sister-in-law and brother-in-law loved the chicken. I felt the result was worth the work. Chicken Breasts Stuffed with Cream Cheese, Spinach, Artichokes and Roasted Red Peppers is a unique way to serve poultry and a tasty combination of flavors.

Ingredients

8-ounce carton cream cheese with spinach and artichokes

10-ounce package chopped spinach, defrosted

7-ounce jar roasted red peppers (use half and save the rest)

4 chicken breast halves

1 1/2 cups lower salt chicken stock

2 tablespoons Wondra flour

Method

Place room temperature cream cheese in a bowl. Drain spinach in a strainer and add to cream cheese. Take half of the peppers from the jar and drain on paper towels. Chop the peppers and add to spinach-cream cheese mixture. Pound chicken breasts until they are about 1/4-inch thick. Spread each breast with filling, roll up, and secure with tooth picks. Place breasts in an oiled skillet and cook over medium heat until the chicken starts to turn white. Transfer skillet to a 400-degree oven and bake for 15-20 minutes. Remove chicken and tent with foil to keep warm. Add chicken stock to skillet, whisk in flour, and cook over medium heat until sauce thickens. Place chicken breasts on plates and spoon some sauce over each one. Makes four servings.

Copyright 2010 by Harriet Hodgson

With this simple recipe, very little preparation time and 30 minutes, they can control all, or the art of mouth-watering cream of spinach and artichoke soup. What more could you ask for? You can not have answered it better.

8 ounces creamCheese

8 ounces frozen cut spinach

6 cups rich homemade chicken broth (make before the day that you) your soup

1 pint Heavy Cream

1 can (13 to 14 ounces) artichoke hearts (drain and push most of the juice from the artichokes and cut into 1 / 4 or just them apart) attract

1 tablespoon chopped garlic

1 1 / 2 teaspoon black pepper

White 2 teaspoon salt

1 / 2 a yellow onion, chopped

1. Start the creamy spinach soup, by six cupsrich homemade chicken broth in large soup pot and turn the heat on the stove top to medium high.

2. When the stock begins to boil, the heat to medium low and add eight ounces of frozen cut spinach, half a chopped onion, a tablespoon of chopped garlic and drained, pressed and sliced artichokes. Simmer for ten minutes.

3. With the white wine salt and pepper. Stir

4. (You can a pair of latex gloves for this step will). Cut the creamCut cheese into small slices, each time you cut off a piece you add it to the pot until it all away. Stir until completely melted, about 5 minutes.

5. Add 1 pint of cream to give it and stir well. Further let simmer 5 minutes.

All do, pack a few bowls and serve creamy spinach soup recipe to enjoy your friends and / or family.