Recipe for Spinach Soup With Garlic Croutons

Spinach Soup With Garlic Croutons

Ingredients

.....2 cups canned chicken broth
.....1 cup sliced scallion including the green part
.....1 boiling potato (about 1/2 pound), peeled and cut into 1/4 inch dice
.....10 cups firmly packed spinach leaves removed from the stems, washed well
.....1/2 teaspoon sugar
.....1/2 teaspoon dried marjoram, crumbled
.....1/8 teaspoon freshly grated nutmeg
.....1 tablespoon fresh lemon juice
.....1/2 cup heavy cream
.....Garlic croutons (recipe below)

Preparation

In a large saucepan combine the chicken broth, 2 cups water, the scallion, and the potato, bring the liquid to a boil, and simmer the mixture for 10 minutes, or until the potato is tender. Stir in the spinach, the sugar, the marjoram, the nutmeg, and the lemon juice and bring the liquid to a boil. Simmer the mixture for 1 minute, or until the spinach is wilted, and stir in the cream. In a blender puree the mixture in batches, transferring it to another large saucepan, and heat the soup over moderate heat, stirring, until it is hot. Divide the soup among heated bowls and sprinkle each serving with some of the Garlic Croutons.

Yield: Makes about 7 cups

Garlic Croutons

2 large garlic cloves, halved
2 tablespoons butter
1/2 cup (1/2 inch) cubes of pumpernickel bread (made from about 2 slices)
1/2 cup (1/2 inch) cubes of homemade type white bread (made from about 2 slices)

Rub a small heavy skillet with the cut sides of the garlic and in it cook the garlic in the butter over moderately low heat, stirring, for 5 minutes, or until it is golden. Discard the garlic, add the pumpernickel and white bread cubes, and cook them, tossing them, until they are toasted lightly. Sprinkle the croutons with salt to taste and transfer them to paper towels to drain.

Yield: Makes about 1 cup croutons