Wednesday, February 2, 2011

Creamy spinach and artichoke soup with feta and dill

3 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
3-4 yellow onions, roughly chopped
4-5 large carrots, roughly diced
4 large stalks of celery, roughly diced
4 (14 oz) cans of artichoke hearts, drained and roughly chopped
1 cup dry white wine
8 cups of veggie broth
1 lb frozen spinach
10-12 ozs crumbled feta (you can use a Greek variety)
juice of 4 lemons
1 tablespoon dry dill weed
2 cups unsweetened soy milk
1 cup of feta brine
salt and pepper to taste

Melt the butter in the olive oil at medium-high heat, then add onions, carrots, and celery. saute for 7-10 minutes, stirring occasionally, until the veggies have lost their bite and are somewhat softened. Add the white wine and artichokes, stir to coat, then add the veggie broth and bring to a boil while covered.
Uncover, add the spinach, feta, lemon juice, and dill, and blend the soup using an immersion blender (or any available blender). Once you have achieved a smooth and creamy consistency, add the soy milk, salt and pepper, and gradually add the brine to taste. I recommend about a cup of brine to achieve a nice tang in the soup, but you can use as little or as much as you'd like.

Serve with pieces of sourdough or sourdough croutons, and if you're feeling crazy, topped with a piece of sourdough broiled with feta and sprinkled with dill.


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