Spinach Soup

This recipe is written to include making rosemary croutons...but, who has the time to do THAT?! It's from the cookbook "Eating Well in Season," and of course this is a Spring recipe. You might think spinach soup would be really brothy/watery, but the potatoes give this good thickness. I made this at Dave's place, without thinking, and did my first pureed soup in a regular blender. It's always scared me to do that; that's why I have an immersion blender and no regular blender! Good news: it's not nearly as scary as it sounds.


1 tbsp butter
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tsp dried rosemary
1/4 tsp salt
Freshly ground pepper to taste
2 cups diced peeled red potatoes
4 cups reduced-sodium broth or water
6 cups fresh spinach, tough stems removed

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 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 and continue to simmer until tender, about 10 minutes more. Puree the soup with an immersion blender or regular blender, leaving it a little chunky if desired.