Spinach Soup
Recipe: #7680
January 15, 2013
Categories: Spinach, Potluck, Romantic Dinner, Gluten-Free, No Eggs, more
"Another recipe from my DD's culinary school, which I have rewritten the directions and given approximate times for. This soup sounds interesting to me. Could be changed to a vegetarian soup easily by replacing the chicken broth with vegetable stock."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (434.7 g)
- Calories 251.7
- Total Fat - 18.7 g
- Saturated Fat - 12.2 g
- Cholesterol - 40.6 mg
- Sodium - 1061.1 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 2.8 g
- Sugars - 7.1 g
- Protein - 6.9 g
- Calcium - 196.2 mg
- Iron - 2.9 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a Dutch oven or heavy pot add butter and saute onions until tender on medium low for about 10 minutes stirring frequently.
Step 2
Add oatmeal and mix well with onions and butter.
Step 3
Saute for an additional 1 minute.
Step 4
Rough chop spinach.
Step 5
Add the stock, potatoes and nutmeg.
Step 6
Bring to a boil and reduce to a simmer cooking the potatoes for 20 minutes.
Step 7
Add spinach and cook until tender, about 10 minutes.
Step 8
In a sauce pan, warm cream or milk, but do not boil.
Step 9
Add warmed cream or milk to soup.
Step 10
Add salt and pepper to taste.
Tips
No special items needed.
3 Reviews
You'll Also Love
