Ready in 30 minutes

Preparation time 10 minutes 

Serves 8 people

Ingredients

1 diced onion 

2 cloves minced garlic 

8 oz heavy cream ( I use lactate free)

2 large stalks celery 

12 oz can of quartered hearts of artichoke 

8 oz feta cheese 

4 oz cream cheese 

3 Tbl cornstarch

White pepper pinch

1 bag baby spinach 

2 Tbl olive oil 

Preparation

1. Saute onions, celery and garlic with olive oil. 
2. When vegetables are going clear I add juice from a can of artichokes and heavy cream.  Just a couple dashes of white pepper. Add 2 cups of water. Bring up to a simmer
3. Once it is  simmering we are going to make a cornstarch slurry. In a small bowl, mix 2 Tbl of cold water and add 5 Tbl of cornstarch and mix till smooth. Once smooth with no lumps.  Poor into soup while stirring 
4. Let soup thicken and add artichokes now dice them up good and small bite sized. Add spin and let wilt into soup 
5. Soup must be thickened to add cheese.Once both cream cheese and feta are melted is when I taste to see if it needs salt

Tips

I personally have an immersion blender. I tend to not cut up artichokes.  But right when I add cream cheese.  I use the immersion blender in pulses to cut up all veggies the size I want.

Another wonderful recipe.  Please tell me what you think. Weather is turning cold. Time for soup.  Please leave a comment on how it turns out for you.