Spinach Soup with Rosemary Croutons

Made it,
Loved it.

Serving size 6

Prep Time 30MIN

Total Time 1HR

Ingredients

Croutons

2 1/2-inch cubes country-style sourdough bread
2 Tbsp extra virgin olive oil
1 clove garlic, minced
1 Tbsp finely chopped fresh rosemary or 1 teaspoon dried

Directions

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.

Ingredients

Soup

1 Tbsp butter
1 medium onion, coarsely chopped
1 clove garlic, minced
1 Tbsp finely chopped fresh rosemary or 1 teaspoon dried
¼ tsp salt
freshly ground pepper to taste
2 cup diced peeled red potatoes
4 cup reduced-sodium chicken broth, vegetable broth or water
6 cup fresh spinach or chard leaves, tough stems removed
freshly grated nutmeg for garnish

Directions

3. Meanwhile, 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.