Spinach Artichoke Soup

I had the most amazing Spinach Artichoke soup at Berardi’s in Norwalk a while back.  I vowed I’d try to duplicate it and this is my first attempt. The flavor of the soup is good, but the color is totally different than theirs. While mine is a beautiful vibrant green, theirs was a mellow creamy yellow. Maybe I have too much spinach, or maybe it was blending the spinach rather than finely chopping it. Either way it was pretty darn good for a first attempt.  I think I’d add a touch more lemon next time and maybe cut back on the spinach. Also- maybe try fresh spinach over the frozen. I also plan to cut out dairy from my diet so I’ve been thinking about how to do this vegan- Maybe pureed tofu instead of the half and half? Veganaise? Have to think on that…

Here are some interesting facts about spinach from Wikipedia: 

Spinach first appeared in England and France in the 14th century, probably via Spain, and it gained quick popularity because it appeared in early spring, when other vegetables were scarce and when Lenten dietary restrictions discouraged consumption of other foods. Spinach is mentioned in the first known English cookbook, The Forme of Cury (1390), where it is referred to as spinnedge and/or spynoches. Smooth-seeded spinach was described in 1552.

In 1533, Catherine de' Medici became queen of France; she so fancied spinach that she insisted it be served at every meal. To this day, dishes made with spinach are known as "Florentine", reflecting Catherine's birth in Florence.

During World War I, wine fortified with spinach juice was given to French soldiers weakened by hemorrhage.

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B₂,calcium, potassium, vitamin B₆, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach.

Spinach is also high in calcium and iron, but for some reason the body doesn't absorb these as will as from other food sources. 

Here are some interesting facts about artichokes form Wikipedia:

The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables.Cynarin, an active chemical constituent in Cynara, causes an increased bile flow. The majority of the cynarin found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. It inhibits taste receptors, making water (and other foods and drinks) seem sweet.

This diuretic vegetable is of nutritional value because of its exhibiting an aid to digestion, strengthening of the liver function and gall bladder function, and raising of the HDL/LDL ratio. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease. Aqueous extracts from artichoke leaves have also been shown to reduce cholesterol by inhibiting HMG-CoA reductase and having a hypolipidemic influence, lowering blood cholesterol. Artichoke contains the bioactive agents apigenin and luteolin. C. scolymus also seems to have a bifidogenic effect on beneficial gut bacteria. Artichoke leaf extract has proved helpful for patients with functional dyspepsia, and may ameliorate symptoms of IBS.

So by now you are either bored or ready to make this soup for the health benefits. LOL 

I hope it's the latter. :)

SPINACH ARTICHOKE SOUP

1 or 2 pkg. frozen chopped spinach

2 cups chicken broth**

33.5oz jar artichoke hearts

3 TB butter or oil *

1 cup chopped onion

1 cup chopped celery

3 TB flour

2 ½ cups half and half

½ cup grated parmesan cheese

¼ cup fresh lemon juice

¾ - 1 tsp coarse pepper

1 – 1 1/2cups liquid from artichokes

Bring spinach to boil in ½ cup water.

Cook, breaking apart spinach until thawed completely.

Pulse all but ½ cup spinach with the broth in a blender until fairly well chopped.

Meanwhile, sauté vegetables in the oil or butter until tender.

Add flour stirring for a minute or two.

Slowly add the half and half and cook stirring often until it begins to thicken.

Add remaining ingredients and simmer about 10 minutes. Do not boil or the milk may curdle.

*I used Wildtree’s Grapeseed Oils (2 TB Garlic and 1 TB Lemon). You may also use Extra Virgin Olive oil.

**I use Better Than Bullion No Chicken Base with water for the chicken broth.