Artichoke Soup with Fresh Mint

• 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

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the celery, onion, 1/4 teaspoon of the salt and the pepper.
3. Cook the vegetables until just tender, about 4 minutes.
4. Add 2 cups broth and the artichoke hearts and bring to a boil.
5. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes.
6. Puree the soup, 1 cup at a time, in a blender until very smooth, adding the spinach and chopped mint with the last cup.
7. Return the puree to the same saucepan.
8. Mix in the remaining 1/4 teaspoon salt.
9. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick.
10. Ladle the soup into bowls.
11. Squeeze a lemon wedge over each bowl of soup before serving.

olive oil, celery stalks, onion, kosher salt, freshly ground black pepper, chicken broth, fresh spinach, fresh mint, lemon wedges

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/artichoke-soup-with-fresh-mint-recipe.html (may not work)