1/2 of a 8-9 oz package frozen artichoke hearts thawed and cut into bite size pieced
1/2 of a 10oz package frozen chopped spinach, thawed and drained
1 4 1/2 oz round Brie
Croutons (optional)
Instructions
In a large saucepan, melt the butter over medium heat. Add
chopped carrots, sliced celery, chopped onion and minced
garlic. Cook and stir until vegetables are tender. Add the broth,
white pepper and salt. Bring soup mixture to boiling; reduce the
heat. Simmer the soup, uncovered for 15 min.
In a large screw-top jar combine the half-and-half and flour.
Cover and shake well until smooth, stir into soup. Cook and stir
until thickened and bubbly.
Stir in chicken, whipping cream, artichoke hearts, spinach and
Brie. Cook and stir over medium low heat about 5 minutes
more or until heated through and cheese is melted. Stir often to
make sure the soup doesn't scorch on the bottom of the
saucepan.
Ladle warm soup into bowls and garnish with some croutons..
Originally Submitted
11/8/2014
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