The last of the spinach has been picked and I’m sorry to see it go. Spinach is something I don’t get tired of eating, especially when it’s turned into one of my favorite dips.
First, I assembled the ingredients to get started.
I steamed a bag of washed spinach and then drained it. Next, I diced the artichokes, chopped the spinach, and then mixed it along with the other ingredients. (If your container of artichokes is larger than 14 ounces, you need to use about 10 artichoke hearts). I put it all in an oven-safe dish.
Next, I topped it with grated parmigiano reggiano and baked it for about 30 minutes until the dip was bubbly and heated through. I think I topped it with about 1/2 cup of cheese, but you can use more or less to your taste. Serve with tortilla chips and watch it disappear!
One of my favorite cookbooks is John Besh’s My Family Table. A particular recipe, Creamy Any Vegetable Soup, has become one I turn to regularly, mainly because it is easily adaptable to whatever veg is coming out of the garden. We have quite a bit of celery and fennel that needs to be used, so in this version of the recipe, these vegetables are my inspiration. I also like to make this soup using cauliflower substituted for the fennel. In the book, Besh stresses that this recipe is a building block for any number of creamy soups, so feel free to substitute ingredients depending on what you have on hand.
First, I diced onion, celery and carrots and sautéed them until soft.
Next, I sliced a couple of fennel bulbs and added these to the pot to sauté along with two cloves of minced garlic.
We also had the first harvest of new potatoes on hand, so I diced these and added them to the pot along with the chicken broth, salt and pepper. The recipe calls for one potato, but I use two or three depending on how thick I want the soup. Also, at this point, John Besh says to add the cream, but I wait until after I’ve finished simmering the soup to add it.
After about 20 minutes, I stirred in the cream and removed the soup from heat. With my immersion blender, I blended the soup into a chunky purée.