Spinach-Artichoke Soup
Spinach and artichoke is a winning dip combination that's also worth trying in a first course. Individual pureed soups are an easy way to start your meal.
Prep Time:
Cook Time:
Total Time:
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 teaspoon | 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.
Source: foodnetwork.com
