Creamy Spinach and Artichoke Soup

Looking to make a soup just for me!  This is a very popular soup around New Orleans- it’s rich and creamy and so, very, good!

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Creamy Spinach and Artichoke Soup

Start by sauteeing chopped onions and garlic in butter and/or olive oil in a 6-quart soup pot.  A heavy bottomed pot is ideal here for slow and even heating.  After about 5 minutes, add the water and cream cheese, letting the cream cheese melt completely.

  • 1 tablespoon butter or olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups water
  • 4 tablespoons cream cheese

Simmer for 20 minutes and puree in blender or with immersion blender. Return to soup pot and add:

  • 2 cups chicken stock
  • 4 cups water
  • 1/2 cup sliced mushrooms, optional
  • 1 cup cooked cannellini, optional
  • 1 10-ounce box frozen chopped spinach, thawed
  • 1 can artichoke quarters, drained and coarsely chopped
  • 1/2 cup grated either/or/and Parmesan, Asiago, Romano (I used a little bit of each
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • 1/2 teaspoon red pepper flakes

Simmer for about 20 minutes and serve!

For a thicker soup, you can add a little flour (about 3 tablespoons) to the onions and butter to make a white roux before adding the water and cream cheese for the initial puree.  I also added some of the cannellini beans to this initial puree to add some thickness.

Freezes well.

*Note: This is just the soup that restaurants in and around New Orleans (or those trying to be like New Orleans) will add oysters to.  Oysters, artichokes, spinach- a classic New Orleans combination. 

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