1 Can (13.75 Oz.) Artichoke Hearts in Water, Drained and Quartered
1 Tbsp. Garlic, Minced
½ Cup Heavy Cream
½ Cup Grated Parmesan
Sauté onion and garlic in olive oil in a large pot over mediumhigh heat until onions are soft, about 2 minutes. Add artichokes and sauté 2 minutes. Stir in MIES BREADING and cook for 1 minute.
Deglaze pot with wine and simmer until nearly evaporated, scraping any bits from the bottom of the pot. Stir in broth, milk, and cream. Bring to a boil. Reduce heat to low. Add the spinach and parmesan. Stir until spinach wilts. Season soup with salt and pepper to taste. Enjoy!! Serving Suggestion Add a crunch with a side of baked tortilla chips.
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