Time: 45 min.
Complexity: easily
Servings: 8

This creamy spinach and artichoke soup can be served as a unique and filling appetizer, poured into wide glasses. Frozen artichokes and spinach can be used for this recipe. Cook the vegetables in chicken broth, thicken the soup with flour, add cream, and blend. The soup will taste similar to the popular American artichoke and spinach dip. You can also dip breadsticks in it and enjoy the deliciousness.

Ingredients:

• 2 tbsp (30 g) butter
• 1 medium leek (white and light green parts only), halved, thinly sliced ​​and rinsed
• 1 stalk celery, chopped
• 1.5 tsp chopped fresh thyme
• 1 clove garlic, crushed
• 2 tbsp. flour
• 3 cups lightly salted chicken broth
• 250 g frozen artichoke hearts, thawed
• 1 bay leaf
• Zest of half a lemon (removed with a vegetable peeler)
• 0.5 cup + 2 tsp heavy cream
• 90 g spinach
• 1 cup fresh parsley
• 1/4 cup + 2 tablespoons crème fraîche sour cream
• Chopped chives, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Artichokes, leeks, spinach, celery, bay leaf, thyme

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Preparation:

Step 1
• In a medium saucepan or Dutch oven, melt the butter over medium heat. Add the leeks and celery, season with salt and pepper. Cook, stirring occasionally, until the onions are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle with flour. Cook, stirring, until the vegetables are coated with flour, 1-2 minutes.
Step 2
• Pour the chicken broth into the saucepan, add the artichokes, bay leaf, and lemon zest, and bring to a boil. Cook until the vegetables are very soft, 10-12 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.
Step 3
• Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup sour cream until smooth. Return the soup to the pan, season with salt, and reheat.
Step 4
• Combine the remaining 2 tablespoons sour cream and 2 teaspoons heavy cream. Ladle the soup into small glasses, top with the diluted sour cream, and garnish with chives.

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