Ingredients

• 1  medium onion, chopped
• 4  cloves garlic, minced
• 2  tsp. dried Italian seasoning, crushed
• 2  Tbsp. butter
• 2  Tbsp. dry sherry (optional)
• 2  14-oz. cans chicken broth
• 1  large potato, peeled and chopped
• 2  9-oz. pkgs. fresh spinach or 1-1/4 lb. fresh spinach, washed and trimmed
• 2  cups watercress, tough stems removed
• 2  oz. Parmesan cheese, shaved
• 2  small tomatoes, quartered, seeded and thinly sliced

Directions

1. In 4-quart Dutch oven cook onion, garlic, and Italian seasoning in hot butter over medium heat 5 minutes or until onion is tender, stirring occasionally.

2. If using sherry, remove Dutch oven from heat; slowly pour in sherry. Return to heat; cook and stir 1 minute. Add broth and potato. Bring to boiling. Simmer, covered, 10 minutes or until potato is tender. Remove from heat.

3. Set aside 2 cups of the spinach. Stir remaining spinach, half at a time, into soup just until wilted. Cook about 5 minutes.

4. Transfer soup, half at a time, to food processor or blender; cover and process or blend until smooth. Return to Dutch oven; heat through. Season with salt.

5. To serve, top with reserved spinach, watercress, Parmesan, and tomatoes. Makes 6 side-dish servings.