At one time spinach soup would also include a few young nettles in its ingredients. Place the vegetables, herbs apd rice in a saucepan and pour 1 pint of tlle stock over. Bring to the boil, stirring, then cover and simmer for 30 minutes, stirring regularly. Allow to cool a little, then mash or liquidize the mixture. Return the mixture to a clean saucepan, add the remainder of the stock, the butter and seasoning. Bring to the boil and boil for 3 to 4 minutes, stiiring. Serve garnished, if desired, with a few croutons. The traditional accompaniment to this soup is a few tiny suet dumplings, cooked in advance and dropped into the soup immediately before serving. Posted to MM-Recipes Digest V4 #270 by "ray.watson"
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|Serving Size: 1 Serving (709g)|
|Recipe Makes: 6|
|Calories from Fat: 127 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 34.7mg||11 %|
|Sodium 912.2mg||31 %|
|Potassium 1487.3mg||39 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 30.2g|
|Protein 17.7g||25 %|
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Calories per serving: 330
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