Artichoke Soup with Fresh Mint (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
2 celery stalks, chopped |
1 medium onion, chopped |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 cups low-sodium chicken broth, plus extra, as needed |
one 12-ounce package frozen artichoke hearts, thawed |
1 packed cup fresh spinach (about 1 ounce) |
1 tablespoon chopped fresh mint |
lemon wedges |
Directions:
1. Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, 1/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 2 cups broth and the artichoke hearts and bring to a boil. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes.
2. Puree the soup, 1 cup at a time, in a blender until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the same saucepan. Mix in the remaining 1/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.
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