Spinach And Buttermilk Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soups, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | Frozen chopped spinach | |
| 4 | c | Chicken broth, reg. strength |
| 2 | T | Grated lemon peel |
| 2 | T | Cornstarch |
| 2 | c | Buttermilk |
| Salt | ||
| Pepper |
INSTRUCTIONS
Combine spinach and 2 cups broth in a 3- to 4-quart pan. Bring to boil on high heat; use a spoon to break spinach apart. As soon as spinach is in chunks, pour into a blender, add 1 tablespoon lemon peel, and puree until smooth. 2. In pan, mix remaining 2 cups broth with cornstarch until smooth; add spinach mixture. Stir often on high heat until boiling. Mix in buttermilk and pour into bowls or mugs. Sprinkle with remaining peel and add salt and pepper to taste. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 4.9mg
Sodium: 201.8mg
Potassium: 195.6mg
Carbohydrates: 10.2g
Fiber: <1g
Sugar: 6.1g
Protein: 4.1g