Food & Wine Chickie Insider

• 1-10 ounce package frozen chopped spinach, defrosted
• 4 canned artichoke hearts, well drained
• 5 tbsp. butter
• ¼ cup minced onions
• 2 tsp. minced shallots
• 1 tsp. minced garlic
• ¼ tsp. nutmeg
• ½ tsp. salt
• 1/8 tsp. pepper
• 1 tbsp. flour
• 2 cups heavy cream
• 4 ounces ( 1 cup ) shredded mozzarella
• 6 ounces ( 2 cups ) shredded Parmesan

Drain, then squeeze as much moisture out of the spinach as possible.  Break up the clumped spinach and place in a large bowl.

Chop the artichoke coarsely, and combine with spinach.

In a heavy saucepan, melt the butter over medium heat.  Add the onions and sauté 3 minutes.  Stir in the shallots, garlic, nutmeg, salt, pepper, and continue cooking 2 minutes.

Sprinkle the flour evenly over the sautéed mixture.  Lower the heat to medium-low and cook 2 minutes.  Slowly add the cream, stirring constantly all the while, until slightly thickened, then let simmer 5 minutes.

Add mozzarella, a little at a time, stirring until thoroughly melted.  Add the Parmesan the same way. Simmer gently another 5 minutes, stirring often to avoid burning.  Remove from heat and let cool, 10 minutes.

Stir the sauce into spinach mixture, mixing well.  Pour into ovenproof dish. Serve.

6 Servings.

• 1/4 cup (1/2 stick) butter
• 2 cups onions, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1/4 cup flour
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 4 cups chicken broth
• 1 1/2 cups half and half
• 2 1/2 cups Vermont cheddar cheese, grated (10 ounces)
• 1/2 tsp. Worcestershire sauce
• Dash Tabasco
• 1/4 cup parsley

Melt butter over medium-high heat.  Add onions, celery, and garlic and sauté 5 minutes.  Mix in flour, paprika, and cayenne pepper and stir 3 minutes.  Gradually stir in broth.  Bring to a boil.  Reduce heat to medium-low, cover and simmer 15 minutes.  Strain.  Return to same saucepan.  Add half and half to soup and bring to a simmer over medium heat.  Add cheese 1/2 cup at a time, stirring until cheese melts after each additions.  Mix in Worcestershire sauce, Tabasco, and parsley.  Season to taste with salt and pepper.

6 Servings

• 2 Tbs. butter
• 3 lb. onions, sliced
• 1/2 tsp. sugar
• 2 Tbs. flour
• 4 cups canned beef broth
• 2 Tbs. white wine
• 1 1/2 Tbs. brandy
• 1 1/2 tsp. Dijon mustard
• 4 French bread slices
• Swiss cheese for melting
• Mozzarella for melting

Melt butter in heavy large pan over medium heat.  Add onions, sugar, and salt.  Cover and let cook until onions are very soft, about 20 minutes.  Increase heat to high and sauté until onions are browned, about 10 minutes.  Add flour and stir 2 minutes.  Mix in broth, wine, Brandy, and mustard.  Bring to a boil.  Reduce heat to medium-low, cover and simmer 10 minutes.  Season to taste.  Preheat broiler.  Ladle soup in the bowls.  Float bread on top of the soup, and sprinkle with some of both cheeses.  Broil until brown.

4 Servings