Ingredients: Soup: 2 10 3/4 oz. cans artichoke hearts 1 yellow onion, diced 1/2 tablespoon garlic, minced 2 oz. spinach, washed and picked 1/2 cup white wine 2 cans chicken broth 1/2 cup heavy cream salt and pepper, to taste Salad: 12 oz. smoked chicken breast, diced 1 green bell pepper 1 red bell pepper 1 bunch green onions, chopped 1 tablespoon cilantro, minced 1 teaspoon lime juice 1 tablespooon canola oil salt and pepper, to taste Creme: 1/2 cup white wine 1 teaspoon saffron 1/2 cup sour cream 2 tablespoons half and half salt and white pepper, to taste
Preparation:
Soup: Saute onions and garlic. Add remaining ingredients except spinach and bring to a boil. Add spinach and season to taste. Puree in a blender and strain. Salad: Mix all ingredients and season to taste. Creme: Bring white wine and saffron to a boil. Reduce by half and add sour cream and half & half. Mix to combine. Use as garnish. Chef: L. Eric Scherwinski, Napa Valley Grille 1/23/1999 7:23:15 AM
