Spinach Soup

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Ingredients

• 1 medium  onion, chopped
• 4 cloves  garlic, minced
• 2 tsp.  dried Italian seasoning, crushed
• 2 Tbsp.  butter
• 2 Tbsp.  dry sherry (optional)
• 2 14-oz. cans  home made chicken stock
• 1 large  starchy potato, peeled and chopped
• 2 9-oz. pkgs.  frozen spinach thawed and drained
• 2 oz.  Parmesan cheese, shaved
• 2 small  tomatoes, quartered, seeded and thinly sliced

Directions

1. In 4-quart Dutch oven cook onion, garlic, and Italian seasoning in hot butter over medium heat 5 minutes or until onion is tender, stirring occasionally.

2. Remove Dutch oven from heat; slowly add sherry. Return to heat; cook and stir 1 minute. Add broth and potato. Bring to boiling. Simmer, covered, 10 minutes or until potato is tender. Remove from heat.

3. Set aside 2 cups of the spinach. Stir remaining spinach, half at a time, into soup just until wilted. Cook about 5 minutes.

4. Transfer soup, half at a time, to food processor or blender; cover and process or blend until smooth. Return to Dutch oven; heat through. Season with salt.

5. To serve, top with reserved spinach, Parmesan, and tomatoes. Makes 6 side-dish servings.