Welcome Springtime with Artichoke Spinach Cream Soup

Today we celebrate National Artichoke Hearts Day. Did you know that artichokes are a good source of antioxidants, vitamin C, folate and magnesium? Artichokes are also high in fiber, calcium and protein. Artichokes are low in calories. On their own, artichokes are fat-free and cholesterol-free. Wow, that’s one health vegetable.

That is right up until we get a hold of them. Slathered in butter, or battered and deep fried – yeah we sure can take a healthy piece of nature and turn it into something altogether different. Yummy, but not as healthy as God had intended.

If you’ve been following along for a while now, you know that healthy eating is not my strong point. I believe most things are healthy within moderation. It’s important to balance, to know your limits, and to enjoy life whenever you can.

Easter is coming – the renewal of Spring and Life and Love. There is something about a creamy soup with the flavors of spring that are perfect this time of the year.

Happy National Artichoke Hearts Day everyone!

Springtime Artichoke Spinach Cream Soup
1 White Onion
6 Garlic Cloves
1 (14 oz) can Artichoke Hearts
2 tablespoons Butter
10 oz package Frozen Chopped Spinach
Kosher Salt to taste
Fresh Black Pepper to taste
3 tablespoons Flour
4 cups Chicken Stock
1-1/2 cups Heavy Cream
8 oz Cream Cheese
1 cup Grated Parmesan Cheese
Shaved Parmesan for garnish

Peel and chop onion, set aside. Peel and finely mince garlic, set aside. Drain and roughly chop artichoke hearts, set aside.

In a large pot, melt butter over medium-high heat. Add onion and sauté for 5 minutes. Add garlic and sauté for 1 minute longer.

Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps.

Pour in chicken stock and artichoke hearts. Heat for 5-10 minutes. Turn heat the lowest setting possible. Stir in the heavy cream. Add cream cheese and allow cheese to melt slowly undisturbed, about 15 minutes.

Add grated parmesan cheese. Stir to blend and let simmer until smooth and creamy. Taste and adjust seasonings as desired.

Ladle soup into bowls. Sprinkle with parmesan cheese shavings and enjoy. Awesome with warm bread.

Inspired by Modern Honey

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

8 thoughts on “Welcome Springtime with Artichoke Spinach Cream Soup”

  1. Sounds delicious. BTW, if you head over to my blog and click on your comment gravatar, your site isn’t linked properly. Thus, my readers can’t find you. 😏


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