Description
A heartwarming soup blending artichokes, lemon, and cream, perfect for family gatherings.
Ingredients
Scale
- 2 Tbsp extra virgin olive oil
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- Pinch of red pepper flakes
- 14 oz canned artichoke hearts, drained and chopped
- 32 oz chicken stock or vegetable broth
- 1 Tbsp fresh lemon juice
- Salt, to taste
- Fresh cracked black pepper, to taste
- 1 cup packed fresh spinach
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Instructions
- Heat the olive oil in a large soup pot or Dutch oven.
- Sauté the diced celery and onion with minced garlic and red pepper flakes for about 5 minutes until softened and aromatic.
- Add the artichoke hearts and sun-dried tomatoes to the pot.
- Pour in the chicken stock and lemon juice, then bring to a gentle simmer for 5 minutes.
- Stir in the spinach and let it wilt.
- Pour in the heavy cream and bring back to a simmer, adjusting seasoning with salt and black pepper to taste.
- Off the heat, stir in the grated cheese until melted and blended.
- Serve warm, garnished with additional cheese or cracked pepper.
Notes
Feel free to substitute vegetable broth for a vegetarian option or use half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: soup, artichoke, Tuscan, comfort food, Italian cuisine