Spinach-Artichoke Soup

Spinach-artichoke Soup Recipe

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A delicious pairing of arthichokes and spinach in a creamy soup base. Makes a beautiful presentation piece.

Recipe is from Food Network Magazine.


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24 Hr 25 Min
20 Min
Stove Top


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2 Tbsp
unsalted butter
1 medium
leek (white and light green parts only) halved, thinly sliced and well rinsed
1 stalk(s)
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
9-oz. pkg. frozen artichoke hearts, thawed
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


  • 1Melt 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.
  • 2Add 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.
  • 3Working 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.
  • 4Combine 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.

Printable Recipe Card

About Spinach-Artichoke Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy

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