Spinach-Artichoke Soup
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 154
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 35
- Sodium
- 449
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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.