Spinach-Artichoke Soup
By
Daily Inspiration S
@DailyInspiration
8
A delicious pairing of arthichokes and spinach in a creamy soup base. Makes a beautiful presentation piece.
Recipe is from Food Network Magazine.
Recipe is from Food Network Magazine.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
8
Prep:
24 Hr 25 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
-
2 Tbspunsalted butter
-
1 mediumleek (white and light green parts only) halved, thinly sliced and well rinsed
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1 stalk(s)celery, chopped
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·kosher salt and pepper
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1 1/2 tspchopped fresh thyme
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1 clovegarlic, crushed
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2 Tbspall-purpose flour
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3 clow-sodium chicken broth
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19-oz. pkg. frozen artichoke hearts, thawed
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1bay leaf
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·zest of 1/2 lemon (removed with a vegetable peeler -- zest will be removed at a later time)
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1/2 c(plus 2 teaspoons) heavy cream
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3 ozbaby spinach
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1 cfresh parsley
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1/4 c(plus 2 tbsp.) creme fraiche
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·chopped fresh chives, for topping
How to Make Spinach-Artichoke Soup
- Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring until the vegetables are coated with flour - 1 to 2 minutes.
- Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10-12 minutes. Stir in 1/2 cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.
- Working in small batches, transfer the soup to a blender and puree with the parsley and 1/2 cup creme fraiche until smooth. Retrn to the pot, season with salt and reheat.
- Combine the remaining 2 tablespoons creme fraiche and 2 tsp. heavy cream . Ladle the soup into small glasses; top with the thinned creme fraiche and chives.
About Spinach-Artichoke Soup
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Low Carb
