Name: Spinach and Mint Soup
Yield: Makes 8 servings
Ingredients: 1/2 cup extra-virgin olive oil, divided; 1 1/2 cups chopped onion; 1 (9- to 10-ounce) russet potato, peeled, thinly sliced; 2 large garlic cloves, peeled; 4 1/2 cups (or more) low-salt chicken broth; 3 green onions, chopped; 2 (10-ounce) packages frozen chopped spinach, thawed, drained very well; 1 cup chopped fresh mint, divided; 1/3 cup chopped fresh cilantro; 2 teaspoons Hungarian sweet paprika

Paprika oil adds a hit of color — and flavor.

Recipe information

Yield
Makes 8 servings

Ingredients

1/2 cup extra-virgin olive oil, divided

1 1/2 cups chopped onion

1 (9- to 10-ounce) russet potato, peeled, thinly sliced

2 large garlic cloves, peeled

4 1/2 cups (or more) low-salt chicken broth

3 green onions, chopped

2 (10-ounce) packages frozen chopped spinach, thawed, drained very well

1 cup chopped fresh mint, divided

1/3 cup chopped fresh cilantro

2 teaspoons Hungarian sweet paprika

Preparation

Step 1
Heat 1/4 cup oil in large saucepan over medium heat. Add onion; sauté until tender, about 8 minutes. Add potato and garlic; sauté 5 minutes. Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.
Step 2
Puree soup in blender in batches; return to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before serving.
Step 3
Heat remaining 1/4 cup oil in small skillet over low heat. Mix in paprika; cook 1 minute. Ladle soup into bowls. Drizzle with paprika oil; garnish with 1/4 cup mint.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes