spinach-artichoke soup

Name: Spinach-Artichoke Soup
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2 tablespoon(s) 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 teaspoon(s) chopped fresh thyme; 1 clove(s) garlic, crushed; 2 tablespoon(s) all-purpose flour; 3 cup(s) 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 cup(s) (plus 2 teaspoons) heavy cream; 3 ounce(s) baby spinach; 1 cup(s) fresh parsley; 1/4 cup(s) (plus 2 tbsp.) creme fraiche; - chopped fresh chives, for topping

8 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Apr 6, 2016

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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prep time

cook time 20 Min

method Stove Top

yield 8 serving(s)

Ingredients

2 tablespoons unsalted butter
1 medium leek (white and light green parts only) halved, thinly sliced and well rinsed
1 stalk celery, chopped
- kosher salt and pepper
1 1/2 teaspoons chopped fresh thyme
1 clove garlic, crushed
2 tablespoons all-purpose flour
3 cups 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 cup (plus 2 teaspoons) heavy cream
3 ounces baby spinach
1 cup fresh parsley
1/4 cup (plus 2 tbsp.) creme fraiche
- chopped fresh chives, for topping

How To Make spinach-artichoke soup

Step 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.

Step 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.
Step 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.
Step 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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