Photo: Artichoke Soup with Fresh Mint Recipe
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
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.
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By ambfoodie
Guilford, CT
on March 13, 2013
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Mmmmm. Eating now while writing. Delicious! I love that it's a "creamy"soup, made with no cream...and therefore low-cal too! This is a healthy, fresh, very satisfying soup. I had been concerned that something as fragrant as mint might overpower it, but not at all...very subtle. In fact, I can hardly taste it so you could probably add a bit more, if you want it more obvious.
The artichoke is predominant, as it should be, but nothing overpowers; it all makes a balanced, mellow tasting blend.
I can see entertaining with this, as an appetiser that looks fancy yet is so simple to make. I didn't have fresh spinach on hand but used frozen and it's just fine. Next time I'll try fresh. Otherwise, I made the recipe as advised.
By MrsInTheKitchen
San Antonio
on November 01, 2012
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I LOVE this recipe! I make it regularly and my husband loves it too. The first time I made it, I did not have mint so I used cilantro - it's so good that I've done it that way every time! I always add more spinach too. It's a perfect light soup to start any meal or use instead of a veggie side. It's quick and easy and always turns out great!
By dwaterman_12470010
Springville, NY
on April 28, 2012
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We absolutely loved this soup! I did add one clove of garlic with the onions and celery. My husband did not like the lemon - said it overpowered the soup. I thought the lemon was a great addition. Try the soup before adding the lemon so you don't share my husband's sentiments. This really is health in a bowl! AWESOME!
Read all 22 reviews