Spinach-Artichoke Soup Recipe

This Spinach-Artichoke Soup Recipe is a velvety and elegant recipe, which features tender leeks and frozen artichoke hearts. It’s a sophisticated appetizer, ready in about 35 minutes.

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Spinach-Artichoke Soup Recipe 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

How To Make Spinach-Artichoke Soup Recipe

1. Sauté the aromatics: Melt the butter in a medium Dutch oven or pot over medium heat. Add the sliced leek and chopped celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted and soft, about 5 minutes.
2. Create the roux: Add the chopped thyme and crushed garlic, then sprinkle in the flour. Cook, stirring constantly, until the vegetables are evenly coated with flour and the raw flour smell dissipates, about 1 to 2 minutes.
3. Simmer the base: Pour in the chicken broth and add the thawed artichokes, bay leaf, and strips of lemon zest. Bring the mixture to a gentle simmer. Cook until the vegetables are very tender, about 10 to 12 minutes.
4. Add greens and cream: Stir in 1/2 cup of the heavy cream and the baby spinach. Cook for another 4 minutes until the spinach is completely wilted and bright green. Remove the pot from the heat. Important: Fish out the bay leaf and the strips of lemon zest and discard them.
5. Blend until smooth: Working in small batches (do not overfill the blender), transfer the soup to a blender. Add the fresh parsley and 1/4 cup of creme fraiche. Puree until completely smooth and vibrant green.
6. Finish and serve: Return the pureed soup to the pot to keep warm; season with salt if needed. In a small bowl, combine the remaining 2 tablespoons of creme fraiche and 2 teaspoons of heavy cream to thin it out. Ladle the soup into small glasses or bowls; top with a drizzle of the thinned creme fraiche and fresh chives.

Recipe Tips

• Cleaning Leeks: Leeks hide a lot of dirt between their layers. Slice them first, then submerge the slices in a bowl of cold water, swishing them around so the grit falls to the bottom. Scoop them out rather than pouring into a colander.
• Blending Hot Soup: Be extremely careful when blending hot liquids. Only fill the blender halfway, remove the center cap from the lid, and cover the opening with a kitchen towel to let steam escape. This prevents the lid from blowing off.
• Why Creme Fraiche?: Creme fraiche has a higher fat content and lower acidity than sour cream, which means it can be boiled without curdling and adds a luxurious, nutty tang that sour cream lacks.
• Frozen vs. Canned Artichokes: Frozen artichoke hearts generally have a fresher flavor and firmer texture than canned ones, which can taste tinny or briny. If you must use canned, rinse them very thoroughly.
• Fresh Parsley: Adding the fresh parsley during the blending stage (rather than cooking it) preserves its bright green color and fresh, grassy flavor, giving the soup a vibrant hue.

What To Serve With Spinach-Artichoke Soup Recipe

This rich soup is best served as a starter or a light lunch.

• Crusty French baguette or sourdough toast
• Parmesan crisps or cheese straws
• A simple salad with radicchio and vinaigrette
• Grilled cheese sandwiches (Gruyère works best)

How To Store Spinach-Artichoke Soup Recipe

• Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3 days. The color may darken slightly over time due to the greens.
• Reheat: Reheat gently on the stovetop over medium-low heat. Do not let it come to a rolling boil, or the cream and creme fraiche may separate.
• Freeze: Freezing is not recommended for soups with this much dairy, as the texture often becomes grainy and separated upon thawing.

Spinach-Artichoke Soup Recipe Nutrition Facts

• Calories: 320
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 75mg
• Sodium: 480mg
• Total Carbohydrates: 18g
• Dietary Fiber: 6g
• Sugar: 4g
• Protein: 8g

Nutrition information is estimated per serving (based on 4 servings).

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