Emerald Soup

Submitted by MsPia

"From Better Homes and Gardens "Hometown Cooking"."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 1⁄2 cup onion, chopped
• 1 garlic clove, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 1⁄2 cups chicken broth
• 5 ounces frozen spinach, chopped
• 2 medium potatoes, peeled and chopped (2 cups)
• 2 cups broccoli florets
• 1 teaspoon dry oregano
• 1 teaspoon dry mustard
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1 1⁄2 cups milk
• 1 dash hot sauce

directions

1. In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.
2. Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.
3. Bring to boil; reduce heat.
4. Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.
5. Transfer mixture to a blender and blend until smooth.
6. Return to pan. Stir in milk. Heat through.
7. Serve with croutons if desired.

Reviews

[Katanashrp]

Absolutely delicious. What I love about it the most, besides how it tastes is the fact that it is flour less which means I won't under-cook or burn the roux. Basically I don't have to watch it every second which allows me to multitask with more ease. Thank you.

 

[FLKeysJen]

Easy to make and delicious! Before you add the milk, the soup is a gorgeous deep emerald green color. Next time I may skip the milk! I used a full 10 oz. pkg of frozen spinach because I couldn't break it in half, and lots of hot sauce. Great soup.