Yield: 1 Servings
|2 pounds||Butter; unsalted|
|1 pounds||Yellow onion; medium diced|
|1 gallon||Half and half|
|2 teaspoons||White pepper|
|3 tablespoons||Tabasco sauce|
|6 ounces||Chicken base|
|3 cups||Sour cream|
|2 cups||Packed parmasean cheese|
|As needed Vit.D Milk; (approx 1 gallon)|
|1 pounds||Spinach; cooked|
|14 cups||Canned artichokes|
|2 tablespoons||Balsamic vinegar|
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@...> on Jan 13, 1998