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Spinach Soup With Rosemary Croutons

Spinach Soup With Rosemary Croutons
This Recipe Is:

WebMD Recipe from EatingWell.com

Rosemary has a strong flavor, but offers only a subtle hint in this spinach soup. If you like, any seasonal greens you have on hand can be substituted for the spinach.

Ingredients
Prep: 30 minutes | Total Time: 1 hour
  • 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
  • 1 tablespoon
    butter
  • 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
Instructions
  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. 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.

 

Nutritional Information

Makes: 6 appetizer servings, 1 cup each
  • Calories169
  • Fat7 g
    • Saturated fat2 g
  • Cholesterol5 g
  • Carbohydrates21 g
    • Dietary fiber2 g
  • Protein6 g
  • Sodium578 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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