Description
A rich and velvety blend of earthy spinach and tangy artichokes. This comforting soup tastes like a gourmet appetizer in a bowl.
Ingredients
Scale
- 2 tbsp Butter
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1/4 cup All-purpose flour
- 4 cups Vegetable broth
- 1 can (14oz) Artichoke hearts, chopped
- 4 cups Fresh baby spinach
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat and sauté diced onions until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in flour and cook for 2 minutes to create a roux.
- Gradually whisk in vegetable broth and simmer for 10 minutes.
- Stir in chopped artichoke hearts and fresh spinach until spinach wilts.
- Reduce heat to low and stir in heavy cream.
- Fold in Parmesan cheese until melted and smooth. Season with salt and pepper.