Season with salt cream of artichoke soup pepper, then add garlic and cook for another 1-2 minutes, or until fragrant, then add spinach and cook for another 5-6 minutes, or until wilted. Season generously with salt and pepper and cayenne, then sprinkle in all-purpose flour, stirring until everything is evenly coated. Pour in lemon juice and chicken broth, then add chopped artichokes and bay leaf. Bring mixture to a boil, then reduce heat to low and simmer for 15 minutes.
Stir in heavy cream and cream cheese cubes, then stir until cream cheese is melted and soup is smooth, then stir in parmesan cheese. Once melted and incorporated, transfer soup to serving bowls and serve hot. All charitable donations are paid by Greater Good Charities to benefiting organizations as a grant. When you share or print a 12 Tomatoes recipe, you’re making mealtime meaningful.
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