Artichoke Soup with Fresh Mint PRINT
|2||tablespoons olive oil|
|2||celery stalks, chopped|
|1||medium onion, chopped|
|½||teaspoon kosher salt|
|¼||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|
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.
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.