| 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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