2cupscubed leftover rosemary breador any kind of bread you like
1clovegarlicminced
2 10ounceboxes frozen spinachthawed and squeezed dry
zest of 1 lemon
6cupsvegetable or chicken stock
ΒΌcupheavy cream
salt and pepperto taste
Instructions
FOR THE CROUTONS
Heat half 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.
FOR THE SOUP
Add half 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.