Spinach and Buttermilk Soup
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INGREDIENTS
- 1 pk Frozen chopped spinach
- 2 tb Lemon Peel ; grated
- 4 c Chicken broth,reg. strength
- Pepper
- 2 tb Cornstarch
- 2 c Buttermilk
- Salt
INSTRUCTIONS
1. Combine spinach and 2 cups broth in a 3- to 4-quart pan. Bring to boil on high heat; use a spoon to break spinach apart. As soon as spinach is in chunks, pour into a blender, add 1 tablespoon lemon peel, and puree until smooth. 2. In pan, mix remaining 2 cups broth with cornstarch until smooth; add spinach mixture. Stir often on high heat until boiling. Mix in buttermilk and pour into bowls or mugs. Sprinkle with remaining peel and add salt and pepper to taste.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (199g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 79 | ||
| Calories from Fat: 13 (16%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.5g | 2 % | |
| Saturated Fat 0.7g | 4 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 4.9mg | 2 % | |
| Sodium 181.6mg | 6 % | |
| Potassium 437.1mg | 12 % | |
| Total Carbohydrate 11.2g | 3 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 8.8g | ||
| Protein 6.7g | 10 % | |
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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. |
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Calories per serving: 79
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