Ingredients
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons dried italian seasoning, crushed
- 2 tablespoons butter (olive oil?)
- 2 tablespoons dry sherry (optional)
- 2 14 oz. cans chicken broth
- 1 large potato, peeled & chopped
- 2 9 oz. packages fresh spinach or 1 1/4 lb. fresh spinach, washed & trimmed
- 2 cups watercress, tough stems removed
- 2 oz. Parmesan cheese, shaved
- 2 small tomatoes, quartered, seeded, & thinly sliced
Preparation
Step 1
In a 4-quart dutch oven cook onion, garlic, & italian seasoning in hot butter (olive oil?) over medium heat 5 minutes or until onion is tender, stirring occasionally.
If using sherry, remove Dutch oven from heat; slowly pour in sherry. Return to heat; cook & stir 1 minute. Add broth & potato. Bring to boiling, simmer, covered, 10 minutes or until potato is tender. Remove from heat.
Set aside 2 cups of the spinach. Stir remaining spinach, half at a time, into soup just until wilted. Cool about 5 minutes.
Transfer soup, half at a time, to food processor or blender; cover & process or blend until smooth. Return to Dutch oven; heat through. Season with salt.
To serve, top with reserved spinach, watercress, Parmesan, & tomatoes.