Easy Spinach Soup With Rosemary Croutons

• 4 Tablespoons Butter
• 2 cups Cubed Rosemary Bread (or Any Kind You Like!)
• 1 clove Minced Garlic
• 20 ounces, weight Frozen Spinach, Thawed And Squeezed Dry
• 1 Lemon, Zested
• 6 cups Chicken Or Vegetable Stock
• 1/4 cups Heavy Cream
• Salt And Pepper, to taste

1. For the croutons:
2. In a medium-sized skillet heat half of the butter with the bread cubes over medium-low heat. Stir the bread occasionally for 15 minutes or so until the croutons are golden and crunchy. Remove from heat.
3. For the soup:
4. Add half of the butter to a soup pot with the garlic over medium heat. When the garlic is fragrant, after about 1 minute, add the spinach, lemon zest, and stock. Stir to combine and heat through, then puree the soup until very smooth. Add the cream and bring to a simmer. Taste, and add salt and pepper to your preference.
5. Serve the soup with croutons. Enjoy!

butter, rosemary bread, garlic, lemon, chicken, ubc, salt

Taken from tastykitchen.com/recipes/soups/easy-spinach-soup-with-rosemary-croutons/ (may not work)