Friday, May 13, 2005

Spinach Soup with Rosemary Croutons

Spinach Soup with Rosemary Croutons (Adapted from Eating Well)

For the croutons

2 cups 1/2" cubed sourdough bread
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 tablespoon finely chopped fresh rosemary

For the soup

1 tablespoon butter
3/4 cup coarsely chopped onion
1 garlic clove, minced
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon salt
fresh ground black pepper to taste
2 cups diced red potatoes
4 cups vegetable broth
6 cups fresh spinach, tough stems discarded

To make the croutons

Preheat oven to 375

In a large bowl, toss together bread cubes, oil, garlic and rosemary until well combined. Scatter the bread cubes onto a large baking sheet and bake until golden and crisp, about 12 to 15 minutes.

To prepare the soup

In a large saucepan, melt butter over medium. Stir in onion, garlic, rosemary, salt and pepper - reduce heat to medium-low and cook until the onions begin to soften, about 5 minutes. Stir in potatoes - cook for 3 minutes. Stir in broth - increase heat to medium and bring to a simmer. Let cook until the potatoes are tender and soft, about 15 minutes. Stir in spinach - continue to simmer until the greens are tender, about 5 to 8 more minutes. Using an immersion blender (or blender), puree the soup to your desired consistency.

Serve soup topped with the crunchy croutons.

Makes about 4 to 6 servings.

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