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1
Clean potatoes (leave the skin on), cut into small pieces, par-boil (don't overcook), and then set aside.
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2
For the artichokes drain and squeeze out excess water, cut in half, sprinkle with cinnamon and set aside.
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3
Cut baby carrots into small round pieces and set aside.
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4
Clean scallions or leek, chop and set aside.
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5
INSTRUCTIONS.
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6
Line a metal pan with aluminum foil (for an easy clean-up), add melted butter or margarine and olive oil, add potatoes & artichokes (toss), roast in an oven until tops of vegetables are brown, turn vegetables and brown other side, set aside.
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7
Place frozen spinach in a large pot and cook according to package instructions (add a little water as needed).
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8
Using a hand blender/chopper, chop the cooked spinach a little more (does not have to be finely chopped/pureed).
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9
Add chicken stock, butter or margarine, garlic, carrots, leek (if used) and cook for about 5 minutes. Add the potato flakes, heavy cream, nutmeg and cook on low heat for about another 3 minutes, stir often.
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10
Place soup in individual bowls, then add roasted potato & artichokes on top, sprinkle with scallions (if used) and cilantro.
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11
Enjoy!
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12
NOTE.
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13
You can roast any number of vegetables to your liking, as a topping for this soup. Also, you might want to have on the side a bowl of sour cream for guests/family to add to their individual bowels. Plus some warm pita bread or a hard pumpernickel bread would be real nice as well.
