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Italian Spinach Soup

Ingredients

• 2 tablespoons butter
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• 2 teaspoons dried Italian seasoning, crushed
• 2 tablespoons dry sherry (optional)
• 2 14.5-ounce cans chicken broth
• 1 cup peeled and chopped potato
• 2 9-ounce packages spinach
• Salt
• 2 cups watercress, tough stems removed
• 2 tomatoes, quartered, seeded, and thinly sliced
• 2 ounces Parmesan cheese, shaved

Directions

1. In a Dutch oven heat butter over medium heat until melted.
2. Add onion, garlic, and Italian seasoning and cook 5 minutes, stirring occasionally.
3. Add sherry (if using).
4. Cook and stir for 1 minute.
5. Add broth and potato and simmer, covered, 10 minutes.
6. Remove from heat.
7. Set aside 2 cups of the spinach.
8. Stir remaining spinach, half at a time, into potato mixture just until wilted.
9. Cook for 5 minutes.
10. Transfer potato mixture, half at a time, to a food processor or blender.
11. Cover and process or blend until smooth.
12. Return pureed mixture to Dutch oven.
13. Heat through.
14. Season to taste with salt.
15. Top each serving with reserved 2 cups spinach, the watercress, tomatoes, and cheese.

Attribution