Creamy Spinach and Artichoke Soup [ 30 min ]
This luscious soup is as visually comforting as it is to the palate, with its rich green hue and creamy texture. The blend of spinach and artichokes creates a velvety consistency, perfectly enhanced by subtle hints of garlic, lemon, and nutmeg. A wonderful soup for a cozy dinner or to impress guests with an elegant starter. Ready in just 30 minutes, it combines simplicity with gourmet flavors.
Ingrédients
- 2 cups spinach, chopped
- 1 can artichoke hearts, drained and chopped
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest
- 1/4 teaspoon nutmeg
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until fragrant and translucent, about 5 minutes.
- Stir in the chopped spinach and artichoke hearts, cooking until the spinach is wilted, about 3-4 minutes.
- Pour in the vegetable broth and bring to a simmer.
- Reduce heat and let the soup simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream, lemon zest, nutmeg, salt, and black pepper.
- Heat the soup through but do not bring it to a boil.
- Serve hot, garnished with additional lemon zest if desired.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 10gProtéines: 5gFat: 18gSucre: 4g
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