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Spinach Soup with Rosemary Croutons

March/April 2008

Your rating: None Average: 4.2 (38 votes)

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.



READER'S COMMENT:
"I don't use butter because I'm vegan, but I don't think a tablespoon of butter in an ENTIRE RECIPE is going to impact the recipe's overall healthfulness. And the sodium comes from the chicken broth -- even low-sodium is still high -- so...
Spinach Soup with Rosemary Croutons Recipe

Makes: 6 appetizer servings, 1 cup each

Active Time:

Total Time:

Ingredients

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

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

Preparation

  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.

Nutrition

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

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

Carbohydrate Servings: 1.5

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



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Recipe Categories

Servings
6
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Saute
Meal/Course
Lunch
Dinner

Type of Dish
Soups/stews
Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
1 hour or less
Publication
March/April 2008

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