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Rach says she's been making a lot of "snackable suppers" lately such as this Thai-inspired one with corn fritters and stir-fried chicken with basil in lettuce cups. "This is another one of those meals," she explains. "It's a meal based on a snack, one of the most popular hot dips in history—spinach artichoke dip. We're making a little thinner version of that and calling it soup. And we're serving it with lots and lots of garlic-Parm pita chips for dipping. I don't even know that you technically need a spoon for this!"
For more hearty soups from Rach, check out her Classic Minestrone and Korean-Style Chicken Noodle Soup.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 onions or 3 large shallots, finely chopped
- 1 leek, chopped
- 5 or 6 cloves garlic, chopped or grated
- ½ cup white wine (optional)
- 3 medium potatoes, peeled and chopped into small dice (½ inch)
- Salt and white pepper
- Two 16-ounce bags chopped frozen spinach, defrosted and drained well in kitchen towel
- Juice of half a lemon
- About 1/8 teaspoon grated nutmeg
- 2 cans or defrosted frozen artichoke hearts, chopped into small dice
- 2 quarts chicken bone broth or stock or vegetable stock or broth
- 1 cup heavy cream
- One 3-ounce brick cream cheese, cut into pieces
- 1 cup grated Parmigiano-Reggiano cheese
- 1 large bag of garlic and cheese or herb pita chips
Yield
Serves: 4 to 6
Preparation
Heat a soup pot over medium heat with olive oil and butter, add onions and leeks and get them going a few minutes.
Add garlic and stir a minute more, then add white wine and let it absorb and stir in potatoes. Season with a generous amount of salt and some white pepper.
Stir in the spinach, add lemon juice and season with nutmeg. Add artichokes and stock or broth and simmer 8 to 10 minutes. Add the cream, cream cheese and grated cheese and adjust seasoning to taste.
Serve with pita chips on the side for dipping.