Spinach and Artichoke Soup

• 1 head cauliflower floret
• salt
• 1 (9 ounce) box frozen artichoke hearts
• 2 (10 ounce) boxes frozen spinach, thawed
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 12 onion, finely diced
• 34 cup skim milk
• 14 cup heavy cream
• 4 sprigs thyme leaves
• 4 cups chicken broth
• 1 cup parmigiano-reggiano cheese

1. Put cauliflower in a pot of cold water and boil untl fork tender.
2. Drain and return them to pot to dry.
3. Drain and squeeze out spinach and artichokes.
4. In a md pot, melt butter and evoo over med-low heat.
5. Add onion and cook until softened, 10 minutes.
6. Add boiled caulflower and milk, mash together.
7. Season mixture with pepper and thyme then stir in chicken broth.
8. Stir in spinach and artichokes and heat through.
9. Stir in cheese and Serve.

cauliflower floret, salt, frozen artichoke, frozen spinach, butter, extra virgin olive oil, onion, milk, heavy cream, thyme, chicken broth, cheese

Taken from www.food.com/recipe/spinach-and-artichoke-soup-417754 (may not work)