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spinach-artichoke soup

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

A delicious pairing of arthichokes and spinach in a creamy soup base. Makes a beautiful presentation piece. Recipe is from Food Network Magazine.

►
yield 8 serving(s)
cook time 20 Min
method Stove Top

Ingredients For spinach-artichoke soup

  • 2 Tbsp
    unsalted butter
  • 1 md
    leek (white and light green parts only) halved, thinly sliced and well rinsed
  • 1 stalk
    celery, chopped
  • kosher salt and pepper
  • 1 1/2 tsp
    chopped fresh thyme
  • 1 clove
    garlic, crushed
  • 2 Tbsp
    all-purpose flour
  • 3 c
    low-sodium chicken broth
  • 1
    9-oz. pkg. frozen artichoke hearts, thawed
  • 1
    bay leaf
  • zest of 1/2 lemon (removed with a vegetable peeler -- zest will be removed at a later time)
  • 1/2 c
    (plus 2 teaspoons) heavy cream
  • 3 oz
    baby spinach
  • 1 c
    fresh parsley
  • 1/4 c
    (plus 2 tbsp.) creme fraiche
  • chopped fresh chives, for topping

How To Make spinach-artichoke soup

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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