Recipe for cooking spinach garlic soup

Soups for Salads :: Vegetable Soups

Spinach Garlic Soup

Yield: 4 servings

10 oz. fresh spinach, trimmed
4 C. chicken broth
1/2 C. onion, chopped
8 garlic cloves, minced
1/3 C. butter
1/4 C. soy flour
3/4 C. heavy cream
1/4 C. water
1/2 tsp. pepper
1/8 tsp. ground nutmeg

In a 5-qt. Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 min., stirring occasionally. Remove from the heat; cool to lukewarm.

Meanwhile, in a skillet, saut onion and garlic in butter until onion is soft, about 5 to 10 min. Add flour; cook and stir over low heat for 3 to 5 min. Add to spinach mixture.

Puree in sm. batches in a blender or food processor until chopped finely. Place in a lrg. saucepan. Add cream, milk, pepper and nutmeg; heat through, but do not boil.

Per Servings: 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