Ingredients

The following ingredients have 7 Servings
  • 1 (9 oz.) package frozen spinach
  • 1 (14 oz.) can artichoke hearts, drained and chopped
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon cayenne, optional
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • 1 bay leaf
  • 1 1/2 cups heavy cream
  • 1 (8 oz.) package cream cheese, room temperature, cubed
  • 1 cup parmesan cheese, grated, plus extra for garnish
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Heat butter in a large Dutch oven or stock pot over medium-high heat and sauté onion until softened. 6-8 minutes.
  • Season with salt and pepper, then add garlic and cook for another 1-2 minutes, or until fragrant, then add spinach and cook for another 5-6 minutes, or until wilted.
  • Season generously with salt and pepper and cayenne, then sprinkle in all-purpose flour, stirring until everything is evenly coated.
  • Pour in lemon juice and chicken broth, then add chopped artichokes and bay leaf. Bring mixture to a boil, then reduce heat to low and simmer for 15 minutes.
  • Stir in heavy cream and cream cheese cubes, then stir until cream cheese is melted and soup is smooth, then stir in parmesan cheese.
  • Once melted and incorporated, transfer soup to serving bowls and serve hot.