Tuscan Artichoke Soup (Print Version)
# Ingredients:
01 -
1 medium yellow onion, chopped into small pieces.
02 -
3 sticks of celery, diced.
03 -
2 tablespoons olive oil (extra virgin is best).
04 -
2-4 garlic cloves, finely chopped or mashed.
05 -
A dash of red chili flakes.
06 -
2 cans (28 oz) of artichoke hearts, drained and roughly cut.
07 -
1/2 cup thinly sliced sun-dried tomatoes in oil.
08 -
4 cups (32 oz) of chicken broth or stock.
09 -
Add a squeeze (about 1 tbsp) of lemon juice.
10 -
Salt and fresh ground black pepper to season.
11 -
1/2 cup of heavy cream or light cream.
12 -
1 cup fresh spinach (baby leaves or finely sliced large leaves).
13 -
1 cup of shredded or grated Parmesan or Asiago cheese.
# Instructions:
01 -
In a big soup pot or Dutch oven, heat up the olive oil over medium heat.
02 -
Throw in the garlic, onion, celery, and chili flakes. Stir them for around 5 minutes until softened.
03 -
Toss in the artichoke hearts, sun-dried tomatoes, chicken broth, and lemon juice. Let it bubble and simmer for another 5 minutes.
04 -
Mix the spinach into the pot. Pour in the cream, bring it all to a gentle simmer once more.
05 -
Season with salt and pepper to your liking. Remove from heat, stir in the cheese, and serve with extra cheese and a sprinkle of pepper on top.
# Notes:
01 -
Feeds about 6 to 8 people.
02 -
Make ahead up to the stage before adding spinach and cream. Reheat and finish cooking just before serving.
03 -
Switch things up by adding pasta, beans, shredded chicken, or sausage.
04 -
Add a touch of saffron threads for a pop of color.