Artichoke sauce and soup

I's not just a stew that can be a soup. A sauce can too.

a. Artichoke (béchamel) sauce

2016-11-23

INGREDIENTS

This is what you need for 2 servings:

4 large artichoke hearts, chopped
½ cup finely chopped spinach
2 cups milk, warm
1 tbsp. butter/oil
1 tbsp. flour
½ cup grated mozzarella / cheddar mix
S&P
nutmeg
1 hot red chile pepper or powder

Pic1: béchamel, artichokes, red jalapeño

Directions

2016-11-23: artichoke sauce

Pic2: artichoke hearts
Pic3: artichoke sauce, all mixed up
Pic4: artichoke sauce, served

Sauté the flour in the butter for several minutes.
When it starts smelling like cookies and before it starts darkening, whisk in the milk.
Add S&P, nutmeg, red hot pepper to taste.
Bring to a boil and let simmer 10-15 minutes while stirring frequently.
Add the chopped artichokes and spinach.
Simmer over low heat for 10 minutes.
Serve and enjoy.

b. artichoke + spinach milk soup

This soup started out as yesterday's artichoke sauce, a béchamel-derived sauce, and now I’m adding even more milk. That qualifies this as a milk soup. The recipe is presented from scratch. Don’t make this with canned artichokes. You’ll be disappointed.
See also: cheesy milk soup with spinach for a very similar recipe without the artichokes.

2016-11-24:

Pic5: milk soup
Pic6: spinach
Pic7: simmer

Serving suggestion:

Serve with toasted bread. Break the bread in the soup.

Pic8: breaded artichoke milk soup

b. artichoke + spinach milk soup

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org