The Pioneer Woman Tasty Kitchen
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Easy Spinach Soup with Rosemary Croutons

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Level: Easy

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Description

Healthy and delicious!

Ingredients

  • 4 Tablespoons Butter
  • 2 cups Cubed Rosemary Bread (or Any Kind You Like!)
  • 1 clove Minced Garlic
  • 20 ounces, weight Frozen Spinach, Thawed And Squeezed Dry
  • 1  Lemon, Zested
  • 6 cups Chicken Or Vegetable Stock
  • ¼ cups Heavy Cream
  • Salt And Pepper, to taste

Preparation

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!

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