One of the things I've noticed about me is that when I get into a food show, the getting out is just as intense. After a while, it feels like I can predict their style, what kinds of food they will be making and the predictable starts to feel boring. But there are gems you take away from the romance phase with a show, those are a keeper.
It was the same with Giada's show on Food Network. I watched it for a couple of months and then stopped, but found this artichoke soup recipe just amazing. Artichoke is not a vegetable I use often and even when I do, it's rather limited. So when I saw this soup recipe with artichoke combined with spinach, I just had to try it.
I ended up adding spices to the soup to suit my taste and also cooking the spinach with the artichoke. The spices were some sriracha sauce, some cumin and that brought out the tartness too.
While we had it as soup, Lil A used it as a dip for his toast :)
Here it goes -
2 tbspoons olive oil
1 celery stalks, chopped
1 medium onion, chopped
1/4 tspoon freshly ground black pepper
2 cups chicken broth
One 12-ounce package frozen artichoke hearts, thawed
1 cup fresh spinach
1 tbpoon chopped fresh mint
1/4 tspoon sriracha sauce
1/2 tspoon cumin seed powder
Salt as per taste
Puree the soup with the mint and sriracha sauce. You don't want the soup to sit with the hot sauce for too long. Add some additional broth or water if you want the soup thinner.
Squeeze a lemon wedge over each bowl of soup before serving.