Try this Spinach Garlic Soup recipe, or contribute your own.
Suggest a better descriptionRecipe by: Taste of Home April/May 1995 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, saute onion and garlic in butter until onion is soft, about 5 to 10 minutes. Add flour; cook and stir over low heat for 3-5 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. "During the years I owned and operated a deli, this was one of the most popular soups I served," recalls Marilyn Paradis of Woodburn, Oregon. Submitted to RecipeLu List by Ruth
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Serving Size: 1 Serving (408g) | ||
Recipe Makes: 4 servings | ||
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Calories: 392 | ||
Calories from Fat: 334 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.2g | 50 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 61.7mg | 19 % | |
Sodium 1059.1mg | 37 % | |
Potassium 217.6mg | 6 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 11.7g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
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