Spinach And Mint Soup

Name: Spinach And Mint Soup
Ingredients: 1/2 cup extra-virgin olive oil, divided; 1 1/2 cups chopped onion; 1 (9- to 10-ounce) russet potato, peeled, thinly sliced; 2 large garlic cloves, peeled; 4 1/2 cups (or more) low-salt chicken broth; 3 green onions, chopped; 2 (10-ounce) packages frozen chopped spinach, thawed, drained very well; 1 cup chopped fresh mint, divided; 1/3 cup chopped fresh cilantro; 2 teaspoons Hungarian sweet paprika

10 ingredients

3 steps

Ingredients

1/2 cup extra-virgin olive oil, divided
1 1/2 cups chopped onion
1 (9- to 10-ounce) russet potato, peeled, thinly sliced
2 large garlic cloves, peeled
4 1/2 cups (or more) low-salt chicken broth
3 green onions, chopped
2 (10-ounce) packages frozen chopped spinach, thawed, drained very well
1 cup chopped fresh mint, divided
1/3 cup chopped fresh cilantro
2 teaspoons Hungarian sweet paprika

Directions

1

Heat 1/4 cup oil in large saucepan over medium heat. Add onion; saute until tender, about 8 minutes. Add potato and garlic; saute 5 minutes. Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.
2

Puree soup in blender in batches; return to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. DO AHEAD
3

Heat remaining 1/4 cup oil in small skillet over low heat. Mix in paprika; cook 1 minute. Ladle soup into bowls. Drizzle with paprika oil; garnish with 1/4 cup mint.