We are lucky to have so many food options available to us in the United States.  We can shop globally for that unique ingredient at our local grocery store.  We have abundance-we don’t need to trek for miles to find bread. And ten more miles to get butter.  Or milk.  To that end, I ask you to contribute to a local food effort to feed those in need.  My personal favorite is Backpacks for Hungry Kids.  Pick one that speaks to your heart and make a difference.  For me, no child should be hungry.  That is a travesty.  And tragic.

This recipe is about abundance-plenty of veggies, luxuriant cream cheese, artichokes, rich flavors.  And as I write this, we just received 2″ of snow!  And it’s April 17th!  I think alot of the frustration is that we were in the southwest last week- and I am so ready for spring!

Let’s do this!

Spinach and Artichoke Soup


  • 2 Tablespoons Butter
  • 1 Onion, chopped
  • 4 Garlic Cloves, minced (Hack: use the jarred minced garlic in Olive oil)
  • 1 – 9-ounce pkg. Frozen Chopped Spinach, drained and squeezed dry
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 4 cups Chicken Broth
  • 1 – 14 ounce can Artichoke Hearts, drained and roughly chopped OR use a thawed package of Trader Joe’s Frozen Artichoke Hearts.  Will need to rough chop for soup
  • 1- 1½ cups Heavy Cream  (may want to adjust to personal taste)
  • 1 – 8-ounce pkg. Cream Cheese, room temp and chopped into 6 pieces.
  • 1 cup Parmesan Cheese
  • 1 lb. shrimp
  • 1 tsp crushed red pepper
  • 1/2 tsp Hungarian Paprika (optional)
  • 2 T minced garlic
  • 2 T Olive oil
  • 1 T Butter
  • Additional Shaved Parm for garnish


Putting it Together:

Add the 2 T butter to soup pot and melt.  Add the onion and cook till translucent.  Should take about 7-10 minutes on medium heat.  Add the garlic to onion and watch closely.  Don’t want garlic to burn.  Add spinach to pot; break up any chunks with spoon.


Add chopped drained artichokes to soup pot.  Add in broth.  Add in salt and pepper.  Add in garlic and onion powder. Mix in the cream cheese bit by bit- actively stirring each hunk until melted in.  Slowly stir in the heavy cream till thoroughly blended.  Reduce heat to simmer, do not allow to boil.


Note: I like to use chop sticks to break up stuff- like spinach or stirring scrambled eggs into pretty little curds.

While the soup is simmering, heat deep saute pan to medium. Add in the 2 T olive oil and 1 T butter to the pan.  Sprinkle in the crushed red pepper, garlic and paprika.  Heat till fragrant (only about 1 minute).  Add in the cleaned and detailed shrimp.  Cook till pink and cooked through. Reduce heat.


Back to the soup- mix in the cup of Parmesan cheese.  I would mix in in 1/4 cup increments. May want to adjust salt and pepper at this point to taste.

Let simmer about 5 more minutes.   Ladle into shallow bowl.  Place a few or more shrimp in each bowl.  Drizzle with a bit of the oil/butter mix from shrimp over top.  Sprinkle with additional shaved parm.  I also like a bit of fresh crushed pepper and some chopped cilantro, but that is optional.


Let me know what you think,




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