Spinach Soup
Created by AcadiaTwo on January 15, 2013
- Servings: 5
- Prep Time: 15m
- Cook Time: 60m
- Recipe #7680
Ingredients
- 1/4 cup butter
- 1 onion, diced
- 2 tablespoons oatmeal
- 8 ounces baby spinach
- 4 ounces potatoes (diced)
- 3.5 cups chicken broth
- Pinch nutmeg (ground)
- 1.5 cups milk (or cream)
- Salt (to taste)
- Black pepper (to taste)
How to Make
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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.
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Step 2: Add oatmeal and mix well with onions and butter.
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Step 3: Saute for an additional 1 minute.
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Step 4: Rough chop spinach.
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Step 5: Add the stock, potatoes and nutmeg.
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Step 6: Bring to a boil and reduce to a simmer cooking the potatoes for 20 minutes.
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Step 7: Add spinach and cook until tender, about 10 minutes.
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Step 8: In a sauce pan, warm cream or milk, but do not boil.
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Step 9: Add warmed cream or milk to soup.
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Step 10: Add salt and pepper to taste.
Nutritional Facts
- 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