Description
A rich and creamy soup featuring spinach and artichoke hearts.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in the broth and bring to a simmer.
- Stir in the chopped artichoke hearts and thawed spinach. Cook for 10 minutes, stirring occasionally.
- Reduce heat to low. Stir in the heavy cream and Parmesan cheese. Heat through, but do not boil.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, you can blend a portion of it before adding the cream.
- Garnish with extra Parmesan cheese or a swirl of cream.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American