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Two Color Soup

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Ingredients
  Butter 3 Tablespoon
  Onion 1 Medium, chopped
  Russet potatoes 2 Pound, peeled and cut into 1-inch dice
  Chicken stock/Reduced-sodium canned broth 8 Cup (128 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
  Spinach/One 10-ounce package frozen, defrosted 1 Pound, stems removed
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Grated parmesan cheese 2 Tablespoon
Directions

1. In a medium saucepan, melt butter over medium heat. Add onion and cook 3 minutes, or until soft but not brown. Add potatoes and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and cook 25 minutes, or until potatoes begin to fall apart.
2. Puree soup in a food processor or blender. Return to the saucepan. Add cream and heat through. Add spinach and cook 4 to 5 minutes, or until tender but still bright green. Season with salt and pepper. Pass a bowl of Parmesan cheese on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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4.369445
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2670 Calories from Fat 1212

% Daily Value*

Total Fat 138 g211.6%

Saturated Fat 76.5 g382.4%

Trans Fat 0 g

Cholesterol 427.4 mg142.5%

Sodium 5649.4 mg235.4%

Total Carbohydrates 274 g91.3%

Dietary Fiber 25.4 g101.4%

Sugars 47.2 g

Protein 99 g197.4%

Vitamin A 930.1% Vitamin C 332.2%

Calcium 113.4% Iron 138.4%

*Based on a 2000 Calorie diet

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Two Color Soup Recipe