Emerald Soup


  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1-1/2 cups chicken broth
  • 2 cups packed fresh spinach leaves (about 3-oz) OR half of a 10-oz pkg frozen chopped spinach, thawed and well-drained)
  • 2 medium potatoes, peeled and chopped (2 cups)
  • 2 cups broccoli florets, OR one 10-oz pkg frozen cut broccoli, thawed and well-drained
  • 1 tsp dried oregano, crushed
  • 1 tsp dry mustard
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • Dash bottled hot pepper sauce
  • 1-1/2 cups milk
  1. In a saucepan, cook onion and garlic in hot butter and olive oil over medium-high heat 4 to 5 minutes or until onion is tender.
  2. Stir in broth, spinach, potatoes, broccoli, oregano, dry mustard, salt, nutmeg and hot pepper salt. Bring to boiling; reduce heat. Cover, simmer 15 minutes or until vegetables are very tender. Cool slightly.
  3. Transfer mixture to a blender container or food-processor bowl. Cover; blend or process until smooth. Return to pan. Stir in milk. Heat through.
  4. Serve with croutons, if desired.


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