By: EatingWell

Servings: 6

Yield: 6 appetizer servings, 1 cup each

Total Time: 1 hour

Prep Time: 30 minutes

Recipe Description:

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.

Recipe Ingredients:

Croutons

1. 2 cups 1/2-inch cubes country-style sourdough bread
2. 2 tablespoons extra-virgin olive oil
3. 1 clove garlic, minced
4. 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried

Soup

1. 1 tablespoon butter
2. 1 medium onion, coarsely chopped
3. 1 clove garlic, minced
4. 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
5. 1/4 teaspoon salt
6. Freshly ground pepper to taste
7. 2 cups diced peeled red potatoes
8. 4 cups reduced-sodium chicken broth, vegetable broth or water
9. 6 cups fresh spinach or chard leaves, tough stems removed
10. Freshly grated nutmeg for garnish

Recipe Steps:

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.

Recipe Nutrition:

Per serving:
176 calories; 7 g fat (2 g saturated fat, 4 g mono unsaturated fat); 8
mg cholesterol; 21 g carbohydrates; 7 g protein; 2 g fiber; 301 mg
sodium; 202 mg potassium

Nutrtion Bonus: Vitamin A (35% daily value), Vitamin C (30% dv), Folate (16% dv)

1.5 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 1 1/2 fat