ingredients
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tsp. dried Italian seasoning, crushed
- 2 Tbsp. butter
- 2 Tbsp. 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.
nutrition facts
- Calories 151,
- Total Fat (g) 7,
- Saturated Fat (g) 4,
- Monounsaturated Fat (g) 2,
- Polyunsaturated Fat (g) 0,
- Cholesterol (mg) 18,
- Sodium (mg) 881,
- Carbohydrate (g) 16,
- Total Sugar (g) 3,
- Fiber (g) 4,
- Protein (g) 8,
- Vitamin C (DV%) 65,
- Calcium (DV%) 23,
- Iron (DV%) 16,
- Percent Daily Values are based on a 2,000 calorie diet
