Mother’s Day is tomorrow. And you know what Mother’s Day always brings? Greeting cards.
Some people could care less about greeting cards (cough, cough, my husband). But others, like me, can’t get enough of them. I think it’s a genetic sentiment that was passed down from my grandma, to my mom, and then to me.
My grandma is a rock star when it comes to greeting cards. A very strict rock star. She doesn’t miss a thing. You have a birthday? You get a card. You have an anniversary? You get a card? They make a new holiday? You get a card.
The cards my grandma sends aren’t just any old cards, either. Her trademark is underlining sweet snippets and highlighting the tear-jerker phrases. Because of all the time she invested in this throughout my life, I can’t’ help but carry this on to some degree in my adult life. Every time I am in the greeting card section, you’re sure to find me with tear-filled eyes and an occasional stained cheek. I am extremely sentimental when it comes to cards. Thanks, Grandma and Mom for teaching me the beauty and power of a greeting card.
I also have to thank my mom and grandma for teaching me the comfort of soup. Soup is one of my all-time favorite comfort foods. I could probably eat soup every day of the week and not get tired of it.
When I first saw this recipe for Spinach Soup, I’ll admit I was a little skeptical. Spinach? in a soup? in a smooth soup? Yes to all three, and I’m glad I tried this. The soup is creamy and smooth, has a fairly mild spinach flavor, and has incredible, garlicky, homemade croutons. (The croutons may or may not be the best part!) If you don’t want a spicy soup, no worries, just leave out the red pepper flakes.
Hope you enjoy and that this new soup brings you some comfort. Happy Mother’s Day!
And don’t forget about last year’s Mother’s Day Cinnamon Rolls…always a solid breakfast choice.
Spinach Soup with Garlic Croutons
For the soup:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons dried thyme leaves
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 peeled and diced potatoes
4 cups low-sodium chicken stock (or vegetable stock)
6 heaping cups fresh spinach leaves
juice of half a lemon
For the croutons:
3 tablespoons olive oil
3 tablespoons unsalted butter
2 cloves garlic, sliced
1 tablespoons dried thyme
1/2 teaspoon crushed red pepper flakes
salt to taste
4-6 heaping cups stale bread cubes (I used 1 loaf french bread, cubed)
In a large soup pot over medium heat, cook the olive oil and chopped onion until soft, about 5 minutes. Add the garlic, thyme, red pepper flakes, salt, and diced potatoes, and sauté for 2 minutes. Add the chicken stock and simmer on medium-low for 15 minutes, or until the potatoes are fork-tender. Reduce the heat to low, add the spinach all at once, and cook for 5 minutes. Transfer the soup to a blender, and blend until smooth. Return the soup to the pot and add the lemon juice.
Meanwhile, preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper. In a small saucepan, combine the olive oil, butter, and sliced garlic. Cook for about 3 minutes, until the garlic is fragrant. Remove the garlic. In a small bowl, combine the oil/butter, thyme, red pepper flakes, and salt. Evenly spread the bread cubes on the lined cookie sheet. Pour the oil/butter mixture evenly over the bread cubes, and toss to coat. Bake the bread cubes for about 12-14 minutes, until the cubes turn golden brown.
Top individual bowls of soup with lots and lots of homemade croutons.
Adapted from Joy the Baker