We ship orders out daily Monday - Friday, but due to increased demand order fulfillment may take up to 5-7 business days.
Please be aware that our boxes are too large for delivery to a PO Box. As such, FOND Bone Broth LLC is not held liable for issues due to UPS not delivering to a PO Box and we will not replace or refund a package that was sent to a PO Box unsuccessfully.
½ cup sharp white cheddar cheese or parmesan cheese
1 bag of organic frozen spinach (10 oz)
Sour cream and chives for optional garnish
Starting with a dutch oven on medium heat, add the frozen artichoke hearts, chopped onions and bone broth. Bring to a simmer for about 10 minutes. Next, transfer this mixture to a blender and puree until very smooth. Remove half of this mixture from the blender into a separate container. In the blender add the frozen spinach (don’t worry about cooking it) to the remaining half of the mixture, and pureé until very smooth. By adding the spinach last and allowing it to cook in the final step, the soup retains a gorgeous green color and still tastes deliciously fresh.
In the same dutch oven on medium heat, add the butter, the cheese and the whipping cream, whisking until combined. Slowly whisk in the other half of the artichoke/onion/bone broth mixture you set aside.
Next slowly whisk the green spinach and artichoke mixture to the rest of the soup. Heat through and serve immediately with true sourdough croutons or a low-carb substitute from Foxhill Kitchens.