Spinach-Artichoke Soup

Total Time:
45 min
25 min
20 min

8 servings

  • 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
  • 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

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