Looking to make a soup just for me! This is a very popular soup around New Orleans- it’s rich and creamy and so, very, good!
Start by sauteeing chopped onions and garlic in butter and/or olive oil in a 6-quart soup pot. A heavy bottomed pot is ideal here for slow and even heating. After about 5 minutes, add the water and cream cheese, letting the cream cheese melt completely.
- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups water
- 4 tablespoons cream cheese
Simmer for 20 minutes and puree in blender or with immersion blender. Return to soup pot and add:
- 2 cups chicken stock
- 4 cups water
- 1/2 cup sliced mushrooms, optional
- 1 cup cooked cannellini, optional
- 1 10-ounce box frozen chopped spinach, thawed
- 1 can artichoke quarters, drained and coarsely chopped
- 1/2 cup grated either/or/and Parmesan, Asiago, Romano (I used a little bit of each
- 1/4 cup heavy cream
- salt and pepper to taste
- 1/2 teaspoon red pepper flakes
Simmer for about 20 minutes and serve!
For a thicker soup, you can add a little flour (about 3 tablespoons) to the onions and butter to make a white roux before adding the water and cream cheese for the initial puree. I also added some of the cannellini beans to this initial puree to add some thickness.
*Note: This is just the soup that restaurants in and around New Orleans (or those trying to be like New Orleans) will add oysters to. Oysters, artichokes, spinach- a classic New Orleans combination.