Spinach Soup (Junior League of Richmond)
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INGREDIENTS
- 6 tb Flour
- 6 c Chicken Stock
- 1 1/2 c Onions, chopped
- 1/4 ts Nutmeg
- 1/4 ts Parsley flakes
- 1/2 c Sour cream
- 1/2 c Butter
- 1/4 ts White pepper
- 20 oz Frozen chopped spinach
INSTRUCTIONS
Thaw and drain spinach. Saute onions in butter until transparent. Add flour and mix well. Slowly add chicken stock to flour mixture. Add drained spinach and seasonings. Simmer 1/2 hour. Slowly blend in sour cream a little at time. Cook 5 minutes. Garnish with fresh parsley. Great for freezing. >From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990 MC formatted by Brenda Adams
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (493g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 311 | ||
| Calories from Fat: 166 (53%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18.5g | 25 % | |
| Saturated Fat 9.8g | 49 % | |
| Monounsaturated Fat 5.6g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 46.9mg | 14 % | |
| Sodium 659.1mg | 23 % | |
| Potassium 694.4mg | 18 % | |
| Total Carbohydrate 24.2g | 7 % | |
| Dietary Fiber 2.8g | 11 % | |
| Sugars, other 21.5g | ||
| Protein 13.1g | 19 % | |
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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: 311
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