Q1: What is the absolute, number one secret to a super creamy and velvety soup?

The secret is a combination of a good roux to thicken it, and a final, high-powered blitz in a blender. The blender is the key that will emulsify all the ingredients into an impossibly smooth, restaurant-quality texture that you simply cannot get by hand.

Q2: Can I use an immersion blender instead of a regular blender?

You can, but for the absolute smoothest and most velvety result, a high-powered, traditional blender is highly recommended. An immersion blender is fantastic for a more rustic texture, but it may not be able to break down all the fibers of the spinach and parsley as finely.

Q3: Can I make this vegetarian or vegan?

Yes, absolutely! To make a delicious vegetarian version, simply substitute the chicken broth with an equal amount of a high-quality, flavorful vegetable broth. For a vegan version, you would also need to substitute the butter with a vegan butter or olive oil, and the heavy cream and creme fraiche with a full-fat, canned coconut milk and a vegan sour cream substitute.

Q4: What is creme fraiche?

Creme fraiche is a classic French cultured cream.3 It has a high fat content and a wonderfully rich, slightly tangy, and nutty flavor. It is similar to sour cream, but it is much richer and less tangy.

Q5: Why are my leeks gritty?

Leeks are grown in sandy soil, and they are notorious for trapping a lot of grit and dirt between their many layers.4 The number one, non-negotiable secret to clean leeks is to wash them very well after you have sliced them. The best way is to place your sliced leeks in a large bowl of cold water and to swish them around vigorously. The leeks will float, and all the heavy grit will sink to the bottom of the bowl.

Creamy Spinach-Artichoke Soup (An Elegant & Easy Recipe!)

A rich and elegant recipe for a creamy Spinach-Artichoke Soup, perfect as an appetizer or a light first course. This velvety soup is made by creating a flavorful base of sautéed leeks and celery, which is then thickened with a light roux. Chicken broth, thawed artichoke hearts, and fresh spinach are simmered together until tender. The entire soup is then pureed in a blender with fresh parsley and crème fraîche until perfectly smooth, and served garnished with chives.

Author: Grace

Ingredients

2 tablespoons unsalted butter
1 medium leek (white and light green parts only), thinly sliced
1 stalk celery, chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chopped fresh thyme
1 clove garlic, crushed
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth (or vegetable broth)
1 (9-ounce) package frozen artichoke hearts, thawed
1 bay leaf
Zest of 1/2 lemon
1/2 cup plus 2 teaspoons heavy cream
3 ounces baby spinach
1 cup fresh parsley
1/4 cup plus 2 tablespoons creme fraiche
Chopped fresh chives, for topping

Instructions

Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery, season with salt and pepper, and cook for about 5 minutes, until the leeks are wilted.
Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, for 1 to 2 minutes, until the vegetables are coated.
Gradually whisk in the chicken broth. Add the artichoke hearts, bay leaf, and lemon zest to the pot and bring to a simmer. Cook for 10 to 12 minutes, until the vegetables are very tender.
Stir in 1/2 cup of the heavy cream and the spinach; cook for about 4 minutes until the spinach is wilted.
Remove the bay leaf and lemon zest strips from the pot.
Working in small batches, carefully transfer the soup to a blender. Add the parsley and 1/4 cup of the creme fraiche and puree until smooth.
Return the pureed soup to the pot and reheat gently. Season with more salt to taste.
In a small bowl, combine the remaining 2 tablespoons of creme fraiche and 2 teaspoons of heavy cream to thin it out for a garnish.
Ladle the soup into small glasses or bowls and top with the thinned creme fraiche and fresh chives.

Notes

This is a sophisticated, blended soup that is often served in small portions as an elegant appetizer.
For a vegetarian version, simply substitute the chicken broth with vegetable broth.
It is important to puree hot liquids in small batches in a blender with the lid slightly ajar to allow steam to escape and prevent an explosion.
The bay leaf and lemon zest are used to infuse the broth with flavor and should be removed before blending for a smooth texture.

Find it online: https://www.eatswithsoul.com/creamy-spinach-artichoke-soup/