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Spinach Soup with Rosemary & Garlic

From Statesboro Market2Go

<p>This vegetarian soup is both healthy and filling! You can substitute other greens for spinach if you prefer. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 6

1 tablespoon Butter
1 medium sized Onion (chopped)
1 clove Garlic (minced)
1 tablespoon Fresh rosemary (chopped)
3/4 teaspoon Salt
Pepper to taste
2 cups Potatoes (peeled & diced)
4 cups reduced-sodium chicken broth, vegetable broth or water
6 cups Spinach (tough stems removed)
OR chard leaves (tough stems removed)
A little nutmeg (for garnish, if desired)

Step by Step Instructions
  1. Wash and prepare the vegetables
  2. Melt the butter in a skillet over medium heat, then add the onion, garlic, rosemary, salt and pepper. Turn the heat down to medium-low and cook for 5 minutes (stir a little).
  3. Add the potatoes cook, stirring occasionally, for 3 minutes. Add the broth, and raise the temperature a little to bring the soup to a simmer. Let simmer for 15 minutes
  4. Stir in the spinach and cook for 10 minutes (stirring occasionally).
  5. Puree the soup with either an immersion blender or use a regular blender and blend a few cups at a time. Garnish with a bit of nutmeg if desired, then enjoy!