Spinach and Mint Soup

Name: Spinach and Mint Soup
Yield: 8 Servings
Ingredients: 1/2 cup extra-virgin olive oil, divided; 1 1/2 cups chopped onion; 1 9- to 10-ounce russet potato, peeled, thinly sliced; 2 large garlic cloves, peeled; 4 1/2 cups (or more) low-salt chicken broth; 3 green onions, chopped; 2 10-ounce packages frozen chopped spinach, thawed, drained very well; 1 cup chopped fresh mint, divided; 1/3 cup chopped fresh cilantro; 2 teaspoons Hungarian sweet paprika

By Evan KleimanPhotography by Quentin Bacon

March 31, 2007

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Recipe notes