Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped spinach
- 1/2 cup chopped artichoke hearts
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Melt the butter in a large saucepan over medium heat.
2. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
3. Gradually whisk in the chicken broth, milk, and heavy cream, stirring constantly to prevent lumps from forming.
4. Add the Parmesan cheese, spinach, artichoke hearts, garlic powder, salt, and pepper.
5. Bring the mixture to a simmer and cook for 10-15 minutes until the vegetables are tender and the soup has thickened.
6. Remove the soup from the heat and let it cool for a few minutes.
7. Use a blender or immersion blender to puree the soup until it is smooth and creamy.
8. Return the soup to the saucepan and reheat over low heat until it is hot and bubbly.
9. Adjust the seasoning if necessary.
10. Serve the soup hot with your favorite garnishes.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking
- Low heat for reheating
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 33g
- Carbohydrates: 16g
- Protein: 16g
- Fiber: 2g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Half-and-half can be used instead of heavy cream for a lighter version.
- Fresh garlic can be used instead of garlic powder for a stronger flavor.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different vegetables such as broccoli or cauliflower instead of spinach and artichoke hearts.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to whisk the flour and butter mixture constantly to prevent lumps from forming.
- Use a blender or immersion blender to puree the soup until it is completely smooth.
- Adjust the seasoning to your taste.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup over low heat on the stovetop, stirring occasionally, until it is hot and bubbly.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Croutons
- Chopped fresh herbs
- Shredded Parmesan cheese
- Crispy bacon bits
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add a little more milk or broth to thin it out.
- If the soup is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Velouté is a French sauce made with a roux (flour and butter) and a light stock. It is often used as a base for soups and stews.
Flavor profiles:
- Creamy
- Savory
- Cheesy
- Vegetal
Serving suggestions:
- Serve the soup as a starter or a main course.
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