Artichoke Spinach Soup
photo by Kim127
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1⁄2 cup onion, chopped (I used red onion)
- 1⁄2 cup celery, chopped
- 1⁄4 cup baby carrots, chopped
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 (10 ounce) package frozen chopped spinach
- 1 (14 ounce) can artichoke hearts, quartered
- 4 ounces cream cheese
- 1⁄2 cup milk (I used whole milk)
- 1 teaspoon soy sauce
- 4 ounces Laughing Cow cheese (original flavor)
- 6 slices bacon, cooked and crumbled (optional, I microwaved them for 5 minutes)
directions
- Saute onion, celery and carrots in oil on medium heat until tender (about 7-10 minutes).
- Add garlic and saute for one minute.
- Add chicken broth, spinach, and half the artichoke hearts.
- Increase heat to medium-high and simmer for 5 minutes.
- Reduce heat to medium and puree with stick blender (or in regular blender and return to pot).
- Add cream cheese, milk, soy sauce, and the other half of the artichoke hearts, stirring frequently until cheese is completely melted (about 3-5 minutes).
- Break up laughing cow cheese into smaller pieces and stir into soup until partially melted.
- Immediately remove from heat and serve topped with crumbled bacon and freshly ground black pepper.
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Reviews
-
What a unique idea! I love spinach and artichoke dip - so it's no wonder that I love this soup too!! I used low-fat ingredients and didn't have any trouble. The texture was really great, rich and thick. I pureed all of the artichokes since I didn't think my DS would appreciate chunks. DH kept says 'this is so good.' I loved the taste and the fact that with the reduced fat ingredients it was really a light and filling soup! Well done!!
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Reviewed for RSC #13. I confess I had my doubts about this recipe! But when we tasted the final product, I wondered who the chef was (at this point we don't have the names yet!). Because, from an unpromising list of ingredients a very tasty soup emerged! This chef puts flavours together well! I didn't change anything except to add some black pepper. A little seasoning salt would add to the flavour. I shortened her method by combining steps 4,5 and 6, and simply adding in all the ingredients. I did not actually simmer the soup, just heated it up, stirring, to melt the cheese, and then I pureed it in a processor. I saved a few artichokes to chop up for garnish, and grilled some streaky bacon to add as extra garnish (see photo's). I did not puree the soup until completely smooth, so it retained a lovely texture and the various flavours still came through. The soup was beautifully foamy after processing. A last note: this soup is very rich, and I think this recipe, as a dinner starter or appetizer, will easily serve 8 people, served in small cups. However, as a meal, only bread need to be added. Thank you chef, it was great!
RECIPE SUBMITTED BY
Marla Swoffer
Novato, California