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Italian Spinach Soup
From http://www.bhg.com/Ingredients
1 medium onion, chopped
4 cloves garlic, minced
2 tsp dried Italian seasoning, crushed
2 TBS butter
2 TBS dry sherry (optional)
2 14-oz. cans chicken broth
1 large potato, peeled and chopped
2 9-oz. pkgs. fresh spinach or 1-1/4 lb. fresh spinach, washed and trimmed
2 cups watercress, tough stems removed
2 oz Parmesan cheese, shaved
2 small tomatoes, quartered, seeded and thinly sliced
Directions
1. In 4-quart Dutch oven cook onion, garlic, and Italian seasoning in hot butter over medium heat 5 minutes or until onion is tender, stirring occasionally.
2. If using sherry, remove Dutch oven from heat; slowly pour in sherry. Return to heat; cook and stir 1 minute. Add broth and potato. Bring to boiling. Simmer, covered, 10 minutes or until potato is tender. Remove from heat.
3. Set aside 2 cups of the spinach. Stir remaining spinach, half at a time, into soup just until wilted. Cook about 5 minutes.
4. Transfer soup, half at a time, to food processor or blender; cover and process or blend until smooth. Return to Dutch oven; heat through. Season with salt.
5. To serve, top with reserved spinach, watercress, Parmesan, and tomatoes.
Makes 6 side-dish servings.
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