Emerald Soup

• onion↗1⁄2 cup

  chopped

• garlic clove↗1

  minced

• butter↗2 tablespoons
• olive oil↗1 tablespoon
• chicken broth↗1 1⁄2 cups
• frozen spinach↗5 ounces

  chopped

• medium potatoes↗2

  peeled and chopped (2 cups)

• broccoli florets↗2 cups
• dry oregano↗1 teaspoon
• dry mustard1 teaspoon
• salt↗1⁄4 teaspoon
• nutmeg↗1⁄4 teaspoon
• milk↗1 1⁄2 cups
• hot sauce↗1 dash

Step-by-step instructions

1. 1

   In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.

2. 2

   Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.

3. 3

   Bring to boil; reduce heat.

4. 4

   Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.

5. 5

   Transfer mixture to a blender and blend until smooth.

6. 6

   Return to pan. Stir in milk. Heat through.

7. 7

   Serve with croutons if desired.