Easy Spinach Soup with Rosemary Croutons

For the croutons:
In a medium-sized skillet heat half of the butter with the bread cubes over medium-low heat. Stir the bread occasionally for 15 minutes or so until the croutons are golden and crunchy. Remove from heat.

For the soup:
Add half of the butter to a soup pot with the garlic over medium heat. When the garlic is fragrant, after about 1 minute, add the spinach, lemon zest, and stock. Stir to combine and heat through, then puree the soup until very smooth. Add the cream and bring to a simmer. Taste, and add salt and pepper to your preference.

Serve the soup with croutons. Enjoy!