Last night, I made Giada’s Artichoke Soup with Mint. My family loved it! I did alter the recipe slightly: I added more spinach, more mint, and I used my immersion blender in lieu of a regular blender.
I love this recipe because it’s a great way to use frozen artichokes. Also, the soup takes on a creamy consistency even though there is no added cream or potatoes. And it is so easy to make.
For an added special touch I made some goat cheese toasts which were pretty much just giant croutons. Yum!
Lemony Goat Cheese Toasts
Zest from 1 large lemon
Goat cheese (I used the creamy goat cheese from Trader Joe’s which is 4.5 oz)
1 baguette sliced in 1/2″ diagonal slices
Mix together the lemon zest and goat cheese and evenly spread onto the slices of baguette. Bake for 10 mins or so in 350 degree oven just so the cheese warms through and the toasts get crispy on the bottom.