Spinach Soup with Rosmary Croutons



Spinach Soup With Rosemary Croutons

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.

SERVINGS:
TOTAL TIME:1 hr 10 min

Ingredients

  • 2 cup(s) bread, sourdough
    country-style, cut into 1/2-inch cubes
  • 2 tablespoon oil, olive, extra-virgin
  • 1 clove(s) garlic
    minced
  • 1 tablespoon rosemary, fresh
    finely chopped, or 1 teaspoon dried
  • 1 tablespoon butter
  • 1 medium onion(s)
    coarsely chopped
  • 1 clove(s) garlic
    minced
  • 1 tablespoon rosemary, fresh
    finely chopped, or 1 teaspoon dried
  • 1/4 teaspoon salt
  • pepper, black ground
    to taste
  • 2 cup(s) potato(es), red
    peeled, diced
  • 4 cup(s) broth, chicken, less sodium
    or vegetable broth, or water
  • 6 cup(s) spinach, fresh
    or chard leaves, tough stems removed
  • nutmeg, fresh
    grated, for garnish

Instructions

To prepare croutons:
1. 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.

To prepare soup:
3. 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.
4. 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.)
5. Serve the soup garnished with nutmeg, if desired, and topped with the croutons.





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Date: 06.12.2018, 00:36 / Views: 33353