Tuscan Artichoke Soup (Print Version)
# Ingredients:
01 -
2 tablespoons of good-quality olive oil.
02 -
3 celery stalks, finely chopped.
03 -
1 medium-sized yellow onion, diced finely.
04 -
4 garlic cloves (or 2 if they're extra big), minced or crushed.
05 -
A small pinch of chili flakes.
06 -
2 cans of artichoke hearts (28 ounces total), drained and roughly chopped.
07 -
Half a cup of sun-dried tomatoes in oil, cut into strips.
08 -
32 ounces (4 cups) of chicken broth.
09 -
1 tablespoon of fresh lemon juice.
10 -
Salt and freshly ground black pepper to your taste.
11 -
1/2 cup of heavy cream or half-and-half.
12 -
1 cup of fresh spinach, either baby spinach or thinly sliced larger leaves.
13 -
1 cup of grated or shredded Asiago or Parmesan cheese.
# Instructions:
01 -
In a big soup pot or Dutch oven, get the olive oil warm over medium heat.
02 -
Toss in the celery, onion, garlic, and red pepper flakes. Stir every so often, and let them cook for about 5 minutes to soften up.
03 -
Put the artichoke hearts, sun-dried tomatoes, chicken stock, and lemon juice into the pot. Let it bubble up to a gentle simmer, and keep it simmering for another 5 minutes.
04 -
Stir in the spinach leaves, then pour in the cream (or half-and-half). Let the whole thing heat back up to a gentle simmer.
05 -
Taste and add salt and pepper as needed. Turn off the heat and mix in the cheese. Serve it warm with a sprinkle of extra cheese and a bit more black pepper on top.
# Notes:
01 -
Feeds about 6-8 people.
02 -
You can make it ahead up to before adding the cream and spinach, then reheat it when you're ready to eat.
03 -
If you want to change it up, add in beans, small pasta, shredded rotisserie chicken, or sausage.
04 -
For some extra color, try adding a small pinch of saffron threads.