Rosemary is a favorite in the culinary herb garden, and although the fragrance may seem strong at first, in this soup it offers only a subtle hint that blends nicely with the greens. Keep this soup slightly chunky, with swirls of green and cubes of potato to give it texture. For a smoky flavor, garnish with a little crisp bacon or diced ham. Any seasonal greens can be substituted for the spinach; simply adjust the cooking time accordingly.

Makes 6 appetizer servings, 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

Croutons
2 cups 1/2-inch cubes country-style sourdough bread
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
Soup
1 tablespoon butter
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups diced peeled red potatoes
4 cups reduced-sodium chicken broth, vegetable broth or water
6 cups fresh spinach or chard leaves, tough stems removed
Freshly grated nutmeg for garnish

1. To prepare croutons: Preheat oven to 375°F.
2. Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
3. To prepare soup: Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more. Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)
4. Serve the soup garnished with nutmeg, if desired, and topped with the croutons.

NUTRITION INFORMATION: Per serving: 176 calories; 7 g fat (2 g sat, 4 g mono); 8 mg cholesterol; 21 g carbohydrate; 7 g protein; 2 g fiber; 301 mg sodium; 202 mg potassium.
Nutrition bonus: Vitamin A (35% daily value), Vitamin C (30% dv), Folate (16% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

Delicious! Simple to make. I will definitely add this to my regular repertoire. I didn't make the croutons because I didn't have the right bread, but the soup was wonderful on it's own. Looking forward to leftovers.

Sally, Los Angeles, CA

Stop with the slaughtered pig references, for heaven's sake. The soup is good enough without killing a lovely, sentient being for a little "smoky flavor"! How self-absorbed and short-sighted are you people?! How willing to add to the pain and suffering of the world? Not to mention (if you obtain the bacon or ham from the usual sources) the sin that is factory farming! Grow up! Think! Care! Stop the slaughter!!!

Tatiana Truth, Santa Maria, CA

Dear Tatiana, Your comments are not welcomed here. The soup was delicious with and without the bacon and ham. I made it both ways. My kids even liked it. I didn't think they'd eat a green soup but they devoured it. No leftovers. Thank you Eating Well for keeping my family healthy.

Kathy, Naperville, IL

I think I will add extra bacon this time, in honor of Tatiani!!!

dottie, Los Angeles, CA

Good for you Tatiana. She is absolutely right, and the high-fat animal-based diet most Americans consume unconsciously versus a plant-based environmentally friendly diet is largely responsible for the obesity and heart disease Americans suffer from. Don't even get me started on the suffering of animals due to factory farming or the destruction of the environment. I am not a strict vegan, but use and eat very little in the way of animal products. I read this website because I like the recipies & tips, but have no trouble maintaining my weight at all and have a figure other women envy, not to mention my excellent health. By the way, I liked the soup.

Gayle W. Masters Public Health, Cleveland, OH

How does a spinach soup comment site end up with such rudeness? Where has all the decency in the world gone? Just because we are sitting behind computers doesn't mean we shouldn't be kind. And that goes for both sides. The eating meat is cruel stuff is not necessary, its a place where you say if you liked it or not and if you changed the recipe. Not an opinion forum for meat eating haters. And no one needs to taunt her. SIGH.

wondering, Redding, CA

It seems to me the only one making "slaughtered pig" references and the only "self-absorbed" one was Tatiana herself (that I saw here). How else do you describe someone who tries to tell other people to eat like she does so her vegan sensibilities will not be offended? I don't go around telling other people they have to eat meat, and I wish these militant veggie Nazis would do the same for me and the rest of us. The soup sounds great and I will be making it WITH bacon bits, thank you. Tatiana and her fellow vegans can just deal with it. :^P

Gamin Davis, Springdale, AR

The soup was awesome. Easy to make. I love spinach so this hit the spot. Great soup for boosting your immune system as flu season is upon us. It was light and refreshing especially after eating at a pig roast the weekend before. The roast hog was excellent by the way. Sorry Tatiana. Oink, oink.

Linda, Indiana, PA

I was looking into the spinach soup recipe to see if it is still a source of Cq10..or if cooking destroys it. I'm also thinking this soup would be great with some matcha (green tea powder) added in for extra fiber, great earthy green taste, and antioxidants. Bacon or diced ham sounds great to me too. I like the chunky aspect...other recipes call for puree. This is great with red Yukon potatoes.

Matcha, Cntral, FL

1) great with red Yukon potatoes 2) add matcha (green tea powder) for extra nutrition and a nice taste I was wondering if cooking spinach removed Cq10. I flavor mine with a little "bacon broth". I add water to the microwave bacon griller pan and it adds a little flavor. It is recommended not to overcook the spinach for best flavor.

Linda, Central, FL

Time wastin why not eat spinach without cooking

shams, London