Emerald Soup

Name: Emerald Soup
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

14 ingredients

7 steps

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.