Emerald Soup

• 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.

onion, garlic, butter, olive oil, chicken broth, frozen spinach, potatoes, broccoli florets, oregano, mustard, salt, nutmeg, milk, hot sauce

Taken from www.food.com/recipe/emerald-soup-210390 (may not work)