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.