Page Title
Spinach Soup
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Ingredients:
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. Keep this soup slightly chunky, with swirls of
green and cubes of potato to give it texture. For a smoky
flavor, garnish with a little crisp bacon or diced ham.
Any seasonal greens can be substituted for the spinach;
simply adjust the cooking time accordingly.

Croutons:

2 cups ½-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

Soup:

1 tablespoon butter
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1
teaspoon dried
¼ 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

1.        To prepare croutons: Preheat oven to 375°F.

2.        Toss bread cubes, 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.

3.        To prepare 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.)

4.        Serve the soup garnished with nutmeg, if desired,
and topped with the croutons.
Makes 6 vegetarian appetizer servings, 1 cup each
Rosemary Croutons