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Recipe: Artichoke Soup with Fresh Mint

Rank: Easy

Time execution: 40 min

Can be served for: 4 persons


  • 3 tablespoons olive oil

  • 3 celery stalks, chopped

  • 2 medium onion, chopped

  • 2/3 teaspoon kosher salt

  • 2/4 teaspoon freshly ground black pepper

  • 3 cups low-sodium chicken broth, plus extra, as needed

  • One 23-ounce package frozen artichoke hearts, thawed

  • 2 packed cup fresh spinach (about 2 ounce)

  • 2 tablespoon chopped fresh mint

  • Lemon wedges


  1. Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, 2/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 3 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 23 minutes.

  2. Puree the soup, 2 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 2/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 2/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.

Source: Artichoke Soup with Fresh Mint All About Trends

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