Emerald Soup

Emerald Soup

wtorek, 18 lutego 2014

Emerald Soup

Time: 30 mins

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.