Spinach and Artichoke Dip Soup
A glorious blend of spinach, artichoke, cream and parmesan - reminiscent of spinach artichoke dip!
Can there be a better flavor combo than artichoke hearts, garlic, and Parmesan cheese? It has been a staple for years and has spawned many dips that include as well, spinach, crab, shrimp, red pepper - as many combos as creativity and palettes allow!
It is rare to eat in a modern restaurant and not find a spinach drip on the menu - some flavorless and disappointing but most worth the effort and calories!
Every Christmas Eve, our menu of choice is Dips and Dippers and everyone gets to choose (and help to make) their favorite. Mine has and always will be artichoke dip with wheat crackers packed with as much as they can hold and still make it to my mouth - at least that’s the goal.
Speaking of which, have you ever tried artichoke spinach dip as a topper for burgers, steak or chicken? So with this flavor combo being such a gem, a soup seemed a winner from the get-go. The onion, garlic, chicken, cream base filled with artichoke hearts, spinach and the crowning glory of Parmesan, go together “swimmingly”. The merest touch of fresh lemon adds a lift and fresh contrast to the flavors. Fried parsley makes a great garnish as well as some coarsely crunched crackers for an interesting texture.
Now what size spoon can I use to get the most soup to my mouth at one time?
Spinach and Artichoke Dip Soup
2 tablespoons butter
1 onion chopped
4 garlic cloves minced (or ¾ teaspoon garlic powder)
1 - 9 ounce pkg. frozen chopped spinach
1 teaspoon salt
1 teaspoon pepper
3 tablespoons flour (may delete if you want gluten-free or keto-friendly soup)
4 cups chicken stock (or water with “Better Than Bouillon” paste
1 - 14 ounce can Artichoke Hearts drained and diced
1 to 1 1/2 cups Heavy Cream depending on how creamy you want the soup
1 - 8 ounce package cream cheese
1 1/2 tablespoons fresh lemon juice
1 1/2 cup Parmesan Cheese plus additional ½ cup for garnish
-In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.
-Stir in frozen spinach breaking spinach apart with a wooden spoon. Cook for 5 - 7 minutes or until spinach is warmed through. Sprinkle with salt and pepper. Add flour, stirring well to avoid any lumps.
-Pour in chicken broth and mix with a wire whisk until smooth, then add artichoke hearts. Heat over medium-high heat for 5-10 minutes or until soup thickens and begins to bubble.
-Turn heat to low and add heavy cream. Stir together. Add cream cheese and let melt slowly, stirring frequently, until completely melted.
-Stir in lemon juice and parmesan cheese.
-Season with salt and pepper according to taste. Sprinkle with parmesan cheese shavings, and fried parsley or fresh spinach leaves for garnish.
-Serves 6
Garnish with fried fresh parsley, spinach leaves or crumbled crackers and grated parmesan cheese.
