Spinach Soup (junior League Of Richmond)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cookbook, Soups/stews | 8 | Servings | |
INGREDIENTS
| 20 | oz | Frozen chopped spinach |
| 1 1/2 | c | Onions, chopped |
| 1/2 | c | Butter |
| 6 | T | Flour |
| 6 | c | Chicken stock |
| 1/4 | t | Nutmeg |
| 1/4 | t | Parsley flakes |
| 1/4 | t | White pepper |
| 1/2 | c | Sour cream |
INSTRUCTIONS
1990 6/17 Thaw and drain spinach. Saute onions in butter until transparent. Add flour and mix well. Slowly add chicken stock to flour mixture. Add drained spinach and seasonings. Simmer 1/2 hour. Slowly blend in sour cream a little at time. Cook 5 minutes. Garnish with fresh parsley. Great for freezing. From magazine I bought at used book store: Cookbook Digest, Nov/Dec MC formatted by Brenda Adams <adamsfmle@sprintmail.com>; mc post Recipe by: Virginia Seasons (Jr. League of Richmond) Posted to MC-Recipe Digest V1 #648 by Badams <adamsfmle@sprintmail.com> on Jun 22, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 252
Calories From Fat: 152
Total Fat: 17.2g
Cholesterol: 43.4mg
Sodium: 500mg
Potassium: 477.3mg
Carbohydrates: 17.5g
Fiber: 3.3g
Sugar: 5g
Protein: 8.7g