| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | La times, Latimes1 | 4 | servings | |
INGREDIENTS
| Nonstick cooking spray | ||
| 1/2 | c | Chopped onion |
| 10 | oz | Cleaned spinach leaves |
| 4 | c | Nonfat chicken broth |
| 2 | tb | Flour |
| 1 | c | Nonfat sour cream |
| 1 | ts | Cumin |
| Chopped cilantro | ||
| Lemon peel strips |
INSTRUCTIONS
Spray saucepan lightly with nonstick cooking spray. Add onion and saute over medium-low heat until tender, 3 to 4 minutes. Stir in spinach leaves and cook, stirring, until leaves are wilted, 3 to 4 minutes. Stir in chicken broth and bring to boil. Reduce heat and simmer until leaves are tender, about 5 minutes. Puree soup with immersion blender or pour into blender and puree until smooth. Return soup to pot if removed to blender. Stir flour into sour cream until smooth. Stir cream mixture and cumin into soup. Bring to boil. Reduce heat and simmer over low heat until soup is thickened and flavors are blended, about 5 minutes. Sprinkle chopped cilantro over top. Garnish with lemon peel. Yields 4 servings. Each serving: 108 calories; 264 mg sodium; 0 mg cholesterol; 0 grams fat; 14 grams carbohydrates; 14 grams protein; 0.84 grams fiber Recipe Source: Los Angeles Times - 11-04-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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