Emerald Soup - cooking recipe

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

Preparation

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