Description
A creamy and vibrant soup featuring artichokes and zesty lemon, perfect for cozy gatherings or family dinners.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 stalks celery, finely diced
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 can artichoke hearts, chopped
- 1/2 cup marinated sun-dried tomatoes, sliced
- 4 cups chicken stock
- 2 tablespoons lemon juice
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1/2 cup grated Asiago or Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large soup pot, heat olive oil over medium heat. Sauté celery, onion, garlic, and red pepper flakes until vegetables are tender, about 5 minutes.
- Add chopped artichokes and sun-dried tomatoes, stirring to combine.
- Pour in chicken stock and lemon juice, bringing the mixture to a gentle simmer for 5 minutes.
- Stir in spinach until wilted, then mix in the heavy cream and return to a simmer.
- Remove from heat and stir in the cheese until melted and combined.
- Season with salt and pepper to taste, and let sit for 10-15 minutes before serving.
Notes
For a vegan version, substitute chicken stock with vegetable broth and use a plant-based cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: artichoke soup, Tuscan soup, creamy soup, lemon soup, comfort food
