A fun challenge for me is going out to dinner and if I fall in love with a dish that I simply know that I will crave for years to come… I will take mental notes of the key ingredients or now a days take some quick notes on my iPhone and then while it’s still fresh on my mind, try to recreate that dish.
This recipe comes from a wonderful soup that I ordered on a gorgeous Fall day at the Biltmore located in Asheville, NC. After that trip, I came home, recreated it until I felt that it tasted exacted like what I was served and have been making it and enjoying it ever since.
A big shout out to Sterrin and Scott — I first had this delicious soup your wedding weekend and think of you two fondly every time I make it!
Artichoke-Spinach Soup with Fresh Tomatoes
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 shallots, thinly sliced
1 14 oz. can of Artichoke Hearts in water, drained and sliced lengthwise once
3 medium fresh vine-ripened tomatoes, chopped
2 cups packed fresh spinach, roughly chopped
2 cups chicken broth
3 tablespoons fresh basil leaves
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 cup heavy cream
4 extra thick bread slices (French toast style), remove crust & cut into triangle slice
Pre-heat oven to 375 degrees
Bake the bread triangles for 4 minutes on each side. Set aside.
In a large skillet, melt the butter and olive oil over medium heat. Add the shallots and cook for 2-3 minutes. Next, add the artichoke hearts, tomatoes and spinach and cook another 2-3 minutes. Add the chicken broth, bring to a boil then reduce heat to low and simmer uncovered for 10 minutes.
In a food processor or blender puree 1/3 of the soup and return to the skillet.
In a food processor puree the basil, salt, pepper and the heavy cream. Add cream mixture and cook another 5 minutes on low-medium heat.
Serve over the toasted bread triangles.