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Spinach Soup with Rosemary Croutons

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  6 appetizer servings, 1 cup each
Rosemary is a favorite in the culinary herb garden, and although the fragrance may seem strong at first, in this soup it offers only a subtle hint that blends nicely with the greens. For a smoky flavor, garnish with a little crisp bacon or diced ham.
RECIPE INGREDIENTS
For the Croutons:
2 cups  1/2-inch cubes country-style sourdough bread
2 tablespoons   extra-virgin olive oil
1 clove  garlic, minced
1 tablespoon   finely chopped fresh rosemary or 1 teaspoon dried
For the Soup:
1 tablespoon   butter
1   medium onion, coarsely chopped
1 clove   garlic, minced
1 tablespoon   finely chopped fresh rosemary or 1 teaspoon dried
1/4 teaspoon   salt
Freshly ground pepper  to taste
2 cups  diced peeled red potatoes
4 cups  reduced-sodium chicken broth, vegetable broth or water
6 cups  fresh spinach or chard leaves, tough stems removed
Freshly grated nutmeg  for garnish
Spinach Soup with Rosemary Croutons Recipe at Cooking.com
DIRECTIONS
FOR THE CROUTONS:
Preheat oven to 375 degrees F.


Toss bread cubes, extra-virgin olive oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.


FOR THE SOUP: Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more. Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids).


Serve the soup garnished with nutmeg, if desired, and topped with the croutons.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 appetizer servings, 1 cup each
Calories: 176
Fat. Total: 7g
Protein: 7g
Carbohydrates, Total: 21g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 8mg
Sodium: 301mg
% Cal. from Fat: 36%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: o Reviewed: 04/05/2009
its good but adding.....
its really good... but my daughter tought i was a little bitter... so she added a lillte sugar and it tasted realyy good... so i added about half a tanle spoon of sugar.. try it :D
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