Potato Spinach And Artichoke Soup Ala Rachael Ray Food

POTATO, SPINACH AND ARTICHOKE SOUP ALA RACHAEL RAY

Steps:

• Place the potatoes in a large pot of cold water and bring to a boil.
• Salt the water, lower the heat and simmer until fork tender, approx 15 minute.
• Drain the potatoes and return them to the pot to dry out.
• Place the veggies in a clean kitchen towel and squeeze dry.
• In a med pot, melt the butter in the EVOO over med low heat.
• Add the onion and garlic cook until softened about 5 minute.
• Add the boiled potatoes and milk and mash together (I used an immersion blender).
• Season with salt, pepper and thyme.
• Stir in broth and vegetables and heat through (approx 2 minutes).
• Stir in cheese.

POTATO, SPINACH AND TOMATO SOUP

Steps:

• In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

SPINACH-ARTICHOKE SOUP

Steps:

• Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, until the vegetables are coated with flour, 1 to 2 minutes.
• Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10 to 12 minutes. Stir in 1/2 cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.
• Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup creme fraiche until smooth. Return to the pot, season with salt and reheat.
• Combine the remaining 2 tablespoons creme fraiche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned creme fraiche and chives.

RACHAEL RAY'S SPINACH ARTICHOKE BURGERS

Steps:

• Preheat a grill, grill pan or large nonstick skillet to medium-high.
• If using a grill pan or skillet, preheat the broiler.
• Place the ground chicken in a medium bowl and season with salt and pepper.
• Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine.
• Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
• If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove.
• If using a grill pan or skillet, broil the bread on both sides until toasted.
• Rub the toasted bread with the remaining garlic.
• Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
• In the last 2 minutes of the burgers' cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone.
• If cooking on the grill, drop the lid to melt the cheese.
• If cooking on the stovetop, tent your grill pan or skillet with aluminum foil.
• Place a burger on top of each of the tomato slices and serve immediately.

MEDITERRANEAN SPINACH AND POTATO SOUP

Steps:

• Melt the butter in a 4 quart saucepan
• Add the basil, coriander seeds and the leeks
• Cook until the leeks are tender, stirring often
• Add the cubed potatoes, broth and water
• Heat to boiling, reduce the heat to low
• Cover the pot and simmer for 25 minutes until the potatoes are tender, stirring occasionally
• Stir in the spinach, lemon juice and salt and pepper
• Simmer for 5 minutes
• Serve garnished with a dollop of sour cream or yogurt

SPINACH FRITTERS (RACHAEL RAY)

Steps:

• In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
• Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.