- One 12-ounce package frozen artichoke hearts, thawed.
- 1 medium onion, chopped.
- 2 celery stalks, chopped.
- 4 cups chicken broth.
- 2 tbsp lemon juice.
- 2 tbsp corn oil.
- 2 tbsp corn oil.
- 1 tbsp chopped fresh mint.
- ½ tsp salt.
- ¼ tsp black pepper.
Directions:
1- Heat the oil in a large saucepan over medium heat.
- ½ tsp salt.
- ¼ tsp black pepper.
Directions:
1- Heat the oil in a large saucepan over medium heat.
2- Add the celery, onion, salt and the block pepper. Cook the vegetables until just tender, about 4 minutes.
3- Add the broth and the artichoke hearts and bring to a boil.
4- Reduce the heat to medium-low, cover and simmer until the artichoke hearts are tender, about 12 minutes.
5- Puree the soup, in a blender until very smooth, adding the chopped mint and the lemon juice with the last cup.
6- Return the puree to the same saucepan. Warm over low heat.
7- Ladle the soup into bowls and serve.