Lemony Tuscan Artichoke Soup (Print Version)
# Ingredients:
01 -
2 Tbs. extra virgin olive oil.
02 -
3 stalks celery, diced.
03 -
1 medium yellow onion, diced.
04 -
4 cloves garlic (two if very large), minced or crushed.
05 -
Pinch red pepper flakes.
06 -
28 ounces canned artichoke hearts, drained and chopped (2 cans).
07 -
1/2 cup marinated sun dried tomatoes, sliced.
08 -
32 ounces chicken stock or broth.
09 -
1 Tbs. lemon juice.
10 -
Salt and freshly cracked black pepper.
11 -
1/2 cup heavy cream (or half and half).
12 -
1 cup packed fresh spinach (use baby spinach or cut regular spinach into thinner shreds).
13 -
1 cup shredded or grated Asiago or Parmesan cheese.
# Instructions:
01 -
Heat the olive oil in a large soup pot or Dutch oven.
02 -
Sauté the celery, onion, garlic, and red pepper flakes for about 5 minutes to soften, stirring often.
03 -
Add the artichokes to the pan along with the sun-dried tomatoes, chicken stock, and lemon juice. Bring the mixture to a simmer and let it simmer for another 5 minutes.
04 -
Stir the spinach into the soup. Add the heavy cream (or half and half) and bring the soup back to a simmer.
05 -
Add salt and pepper to taste. Off the heat, stir in the cheese. Serve the soup topped with a little more cheese and pepper.
# Notes:
01 -
This soup serves 6-8 people.
02 -
It can be made ahead up to the point where you add the spinach and cream, then reheated just before serving.
03 -
You can customize the soup by adding pasta, beans, rotisserie chicken, or cooked sausage if desired.
04 -
For more color, you can add a pinch of saffron threads.