Monday, October 26, 2009

Italian Spinach Soup

This soup we made was a request for my birthday dinner. We served it with Italian bread and a salad with sun dried tomatoes, avocado, fresh mozzarella and our home made garlic dressing! For my dessert I had a pumpkin cheese cake, recipe coming soon, and for my special breakfast Maple Walnut Muffins.


Italian spinach soup


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
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