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Photo:Preethi Venkatram
Preethi Venkatram
Active Time:30 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCroutons2cupscubed country-style sourdough bread (1/2-inch)2tablespoonsextra-virgin olive oil1clovegarlic, minced1tablespoonfinely chopped fresh rosemaryor1 teaspoon driedSoup1tablespoonbutter1mediumonion, coarsely chopped1clovegarlic, minced1tablespoonfinely chopped fresh rosemaryor1 teaspoon dried¾teaspoonsaltGround pepper to taste2cupsdiced peeled red potatoes4cupsreduced-sodium chicken broth, vegetable brothorwater6cupsfresh spinachorchard leaves, tough stems removedFreshly grated nutmeg for garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
Croutons
2cupscubed country-style sourdough bread (1/2-inch)
2tablespoonsextra-virgin olive oil
1clovegarlic, minced
1tablespoonfinely chopped fresh rosemaryor1 teaspoon dried
Soup
1tablespoonbutter
1mediumonion, coarsely chopped
¾teaspoonsalt
Ground pepper to taste
2cupsdiced peeled red potatoes
4cupsreduced-sodium chicken broth, vegetable brothorwater
6cupsfresh spinachorchard leaves, tough stems removed
Freshly grated nutmeg for garnish (optional)
DirectionsTo prepare croutons:Preheat oven to 375°F.Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large rimmed baking sheet. Bake until golden and crisp, 12 to 15 minutes.Preethi VenkatramMeanwhile, prepare soup:Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper to taste. Reduce heat to medium-low; cook, stirring occasionally, for 5 minutes. Stir in potatoes; cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat; cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard); cook, stirring occasionally, until the greens are tender, about 10 minutes. Puree the soup with an immersion blender or in a blender (in batches), leaving it a little chunky, if desired.(Use caution when blending hot liquids.)Preethi VenkatramServe the soup garnished with nutmeg, if desired, and topped with the croutons.Preethi VenkatramOriginally appeared: EatingWell Magazine, March/April 2008; updated January 2023
Directions
To prepare croutons:Preheat oven to 375°F.Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large rimmed baking sheet. Bake until golden and crisp, 12 to 15 minutes.Preethi VenkatramMeanwhile, prepare soup:Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper to taste. Reduce heat to medium-low; cook, stirring occasionally, for 5 minutes. Stir in potatoes; cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat; cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard); cook, stirring occasionally, until the greens are tender, about 10 minutes. Puree the soup with an immersion blender or in a blender (in batches), leaving it a little chunky, if desired.(Use caution when blending hot liquids.)Preethi VenkatramServe the soup garnished with nutmeg, if desired, and topped with the croutons.Preethi Venkatram
To prepare croutons:Preheat oven to 375°F.
Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large rimmed baking sheet. Bake until golden and crisp, 12 to 15 minutes.
Meanwhile, prepare soup:Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper to taste. Reduce heat to medium-low; cook, stirring occasionally, for 5 minutes. Stir in potatoes; cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat; cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard); cook, stirring occasionally, until the greens are tender, about 10 minutes. Puree the soup with an immersion blender or in a blender (in batches), leaving it a little chunky, if desired.(Use caution when blending hot liquids.)
Serve the soup garnished with nutmeg, if desired, and topped with the croutons.
Originally appeared: EatingWell Magazine, March/April 2008; updated January 2023
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Nutrition Facts(per serving)180Calories8gFat20gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
