Try this Creamed Spinach Soup - Robert Carrier recipe, or contribute your own.
Suggest a better descriptionIf using fresh spinach, wash leaves in several changes of water, nipping off any tough stems and discarding yellow leaves. Drain well in a colander, pressing out excess water, and chop roughly. Melt butter in a heavy saucepan; add spinach, either fresh or still frozen, and simmer gently, stirring occasionally, for 8-10 minutes, or until the spinach is soft. Puree spinach in a processor or blender. Pour back into the rinsed out pan. Stir in half and half and dilute to taste with chicken stock, using 1-1/2 cups for a very rich, thick soup, up to 2 cups for a lighter consistency. Heat through over moderate heat, stirring. Season to taste with a little lemon juice, salt and pepper, and serve hot. Garnish each serving with a sprinkling of chopped hard-boiled egg. Recipe by: Robert Carrier Posted to MC-Recipe Digest V1 #999 by KSBAUM
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 148 | ||
Calories from Fat: 109 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 31.6mg | 10 % | |
Sodium 327.6mg | 11 % | |
Potassium 176.1mg | 5 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6g | ||
Protein 4.2g | 6 % | |
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: 148
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