SPINACH SOUP
1 small onion, chopped, 2 1/2 ounces
2 tablespoons butter
3 cups chicken broth
16 ounce package frozen chopped spinach
1 cup heavy cream
1/8 teaspoon nutmeg
Salt and pepper, to taste

In a large pot, sauté the onion in butter until tender. Add the broth; bring to a boil. Stir in the frozen spinach; bring back to boil. Cover and simmer about 5 minutes. Puree with a stick blender. Stir in the cream and seasonings.

Makes about six 1-cup servings
Can be frozen

Per Serving: 212 Calories; 19g Fat; 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

This tasted ok, but not wonderful. The color is a very bright green and a bit hard to get used to (and to take a nice photo of and make it look appetizing). I doubt if I will make this again unless I have a craving for spinach. It might be improved by adding some chopped ham or cooked sausage at the end. You'd need to reheat it until hot.


Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.

HOME | MENUS | RECIPES | BREADS | SOUPS | SALADS | MAIN DISHES | SIDE DISHES | SNACKS | DESSERTS | MISC RECIPES