Name: Spinach-Artichoke Soup
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
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 freshly ground 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-ounce package frozen artichoke hearts, thawed; 1 bay leaf; Zest of 1/2 lemon (removed with a vegetable peeler); 1/2 cup plus 2 teaspoons heavy cream; 3 ounces baby spinach; 1 cup fresh parsley; 1/4 cup plus 2 tablespoons creme fraiche; Chopped fresh chives, for topping

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

Courtesy of Food Network Magazine

Spinach-Artichoke Soup

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