SLOP!!
So I owe all the credit for this recipe to my daughter, as she challenged me to create this soup after reading our favorite Piggie and Gerald book: “I really like slop!” We have been making this soup for a little over 5 years now and it has become a huge family favorite. Packed with tons of rich vitamins, nutrients and overloaded with awesome flavor!
INGREDIENTS:
2 Tbsps clarified butter
1 chopped white onion
1 Tbsp minced garlic & shallot
2 chopped leeks
2 minced celery stalks
2 cups fresh peas
1 chopped jalapeno
1 bunch asparagus minced
2 oz dry white wine
12 oz can artichoke hearts
2 to 3 cups of fresh spinach
2 Quarts chicken stock
1/2 cup noodles
1/4 cup grated parmesan or gruyere cheese
1/2 cup heavy whipping cream
Salt & pepper to taste
DIRECTIONS:
place a large soup pan over medium high heat and add your clarified butter. Once butter has melted add your chopped onion and minced garlic and simmer for 2 to 3 minutes.
Add leeks, celery, peas, jalapeño, asparagus and 1 oz of dry white wine. Stir ingredients together then cover and lower heat. Let ingredients simmer for 15 minutes.
Remove lid and add artichokes and spinach, season with some salt and pepper and remaining oz of dry white wine. Sauté for 5 minutes at medium high heat and then add chicken stock.
Bring just to a boil, lower heat and cover. Let simmer for 20 minutes, uncover and let cool for 10 to 15 minutes and then blend soup together using either an immersion or regular blender.
Once soup has been blended add your cheese, and cream. Season with salt and pepper if needed and then serve and enjoy!