Recipe courtesy of Food Network Kitchen
Spinach-Artichoke Soup
Total:
45 min
Active:
25 min
Yield:
8 servings
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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 to 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 1/4 cup creme fraiche until smooth. Return to the pot, season with salt and reheat.

Combine the remaining 2 tablespoons creme fraiche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned creme fraiche and chives.

Photograph by Ryan Liebe

IDEAS YOU'LL LOVE

Spinach Artichoke Beef Wellington

Recipe courtesy of Food Network Kitchen

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Cauliflower Soup

Recipe courtesy of Robert Irvine

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Lentil Soup

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking