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Spinach Garlic Soup
Yield: 4 servings
1
4
1
8
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3
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1
1
0 ounces fresh spinach, trimmed
cups chicken broth
/2 cup onion, chopped
garlic cloves, minced
/3 cup butter
/4 cup soy flour
/4 cup heavy cream
/4 cup water
/2 teaspoon pepper
/8 teaspoon ground nutmeg
In a 5−quart Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes,
stirring occasionally. Remove from the heat; cool to lukewarm.
Meanwhile, in a skillet, sauté onion and garlic in butter until onion is soft, about 5 to 10 minutes. Add
flour; cook and stir over low heat for 3 to 5 minutes. Add to spinach mixture.
Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan.
Add cream, milk, pepper and nutmeg; heat through, but do not boil.
Per Serving: 288 Cal (77% from Fat, 11% from Protein, 12% from Carb); 8 g Protein; 25 g Tot Fat; 9
g Carb; 3 g Fiber; 148 mg Calcium; 2 mg Iron; 991 mg Sodium; 72 mg Cholesterol
Spinach Garlic Soup
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