Recipe: Spinach Soup with Rosemary Croutons (blender)

SPINACH SOUP WITH ROSEMARY CROUTONS

FOR THE CROUTONS:
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

FOR THE SOUP:
1 tablespoon butter
1 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)

TO MAKE THE CROUTONS:
Preheat oven to 375 degrees F.

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.

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 in a blender in batches, leaving it a little chunky if desired.

Serve garnished with nutmeg, if desired, and topped with the croutons.

*Any seasonal greens you have on hand can be substituted for the spinach.

Makes six appetizer servings, 1 cup each
Source: Eating Well in Season: The Farmers' Market Cookbook by The Editors of EatingWell, Jessie Price, Preston Maring, and Nell Newman