Creamy cream soup with spinach and artichokes can be served as An original and satisfying snack, spilling it into wide glasses. For its preparation can use frozen artichokes and spinach. Boil vegetables in chicken broth, stew the soup with flour, add cream and grind the soup in a blender. To taste the soup will be reminiscent of a popular American artichoke and spinach dip. You you can also dip breadsticks into it and enjoy вкусом. 
Time: 45 мин.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l (30 gr.) Butter
- 1 medium leek (only white and light green parts), chopped in half, finely chopped and washed
- 1 stalk of celery, chopped
- 1.5 tsp chopped fresh thyme
- 1 clove garlic, crushed
- 2 tbsp. l flour
- 3 tbsp. lightly salted chicken stock
- 250 gr thaw frozen artichoke cores
- 1 bay leaf
- Zest of half a lemon (shot by a peeler)
- 0.5 tbsp. + 2 tsp fat cream
- 90 gr. spinach
- 1 tbsp. fresh parsley
- 1/4 Art. + 2 tbsp. l cream fresh cream
- Chopped chives, for serving
Recipes with similar ingredients: Artichokes, leeks, spinach, celery, bay leaf, thyme
Recipe preparation:
- In a medium-sized saucepan or cauldron over medium heat. melt the butter. Add leek and celery, salt, pepper. Toast, stirring occasionally until onion will fade, about 5 minutes. Add thyme and garlic, then sprinkle flour. Cook, stirring until vegetables are covered in flour, 1-2 minutes.
- Pour the chicken stock into the pan, add artichokes, bay lemon leaf and zest and bring to a boil. Cook until vegetables will become very soft, 10-12 minutes. Stir in 0.5 tbsp. fat cream and spinach; cook until spinach withers for about 4 minutes. Get out bay leaf and lemon zest.
- In small batches, pour the soup into a blender and chop with parsley and 1/4 tbsp. sour cream until smooth consistency. Return the soup to the pan, salt and reheat.
- Mix the remaining 2 tbsp. l sour cream and 2 tsp fat cream. Pour the soup into small glass glasses, pour over the top diluted sour cream and sprinkle with chives.
