Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and drained
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until onion is translucent.
2. Add chopped artichoke hearts and thawed spinach to the pot. Stir to combine.
3. Pour in chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 10-15 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in heavy cream and shredded Parmesan cheese. Season with salt and pepper to taste.
6. If desired, add red pepper flakes for a little extra kick.
7. Let the soup simmer for an additional 5-10 minutes, stirring occasionally.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 15g
Protein: 15g
Sodium: 900mg
Substitutions for ingredients:
- Fresh spinach can be used instead of frozen
- Half and half can be used instead of heavy cream
- Pecorino Romano cheese can be used instead of Parmesan cheese
Variations:
- Add cooked chicken or shrimp for a heartier meal
- Use vegetable broth and omit the Parmesan cheese for a vegan version
- Top with croutons or a dollop of sour cream for added texture
Tips and tricks:
- Be sure to drain the artichoke hearts and spinach well to avoid a watery soup
- Use an immersion blender for a smoother and easier blending process
- Adjust the amount of red pepper flakes to your desired level of spiciness
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of Parmesan cheese and a few croutons on top.
Garnishes:
- Croutons
- Sour cream
- Chopped fresh parsley
Pairings:
- Crusty bread
- Caesar salad
- White wine
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F (74°C) to avoid foodborne illness.
Food history:
- Snert is a traditional Dutch pea soup, but this recipe puts a spin on it with the addition of spinach and artichoke.
Flavor profiles:
- Creamy
- Savory
- Tangy
- Spicy (if using red pepper flakes)
Serving suggestions:
- Serve as a comforting and filling meal on a chilly day.
- Perfect for a cozy night in with a movie.
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