Emerald Soup Recipe

Name: Emerald Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/2 cup onion, chopped; 1 garlic clove, minced; 2 tablespoons butter; 1 tablespoon olive oil; 1 1/2 cups chicken broth; 5 ounces frozen spinach, chopped; 2 medium potatoes, peeled and chopped (2 cups); 2 cups broccoli florets; 1 teaspoon dry oregano; 1 teaspoon dry mustard; 1/4 teaspoon salt; 1/4 teaspoon nutmeg; 1 1/2 cups milk; 1 dash hot sauce

Servings: persons

1/2 cup onion, chopped
1 garlic clove, minced
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups chicken broth
5 ounces frozen spinach, chopped
2 medium potatoes, peeled and chopped (2 cups)
2 cups broccoli florets
1 teaspoon dry oregano
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups milk
1 dash hot sauce

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
Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.
3
Bring to boil; reduce heat.
4
Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.
5
Transfer mixture to a blender and blend until smooth.
6
Return to pan. Stir in milk. Heat through.
7
Serve with croutons if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup onion, chopped, 1 garlic clove, minced, 2 tablespoons butter, 1 tablespoon olive oil, and more.

Yes, Emerald Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emerald Soup

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