Cold Spinach Soup
|Frozen chopped spinach||2 , Defrosted (2 Package)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Chicken broth||3 Cup (48 tbs)|
|Basil||1 Tablespoon, lightly packed|
|Light cream||1 Cup (16 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
Drain the spinach in a large sieve, pressing with the back of a wooden spoon to eliminate as much water as possible.
Heat the oil in a large skillet, add onion and saute until soft and translucent.
Stir in spinach and cook for 2-3 minutes, stirring constantly.
In a large saucepan, bring chicken broth to a boil. Add the spinach mixture and basil.
Puree the soup in 2-3 batches in a blender. Pour the soup into a serving bowl and stir in the cream. Cover loosely and let cool.
When soup reaches room temperature, stir in the yogurt. Add salt and pepper to taste. Cover and chill.
At serving time, garnish.
Serving size: Complete recipe
Calories 1309 Calories from Fat 974
% Daily Value*
Total Fat 111 g170.5%
Saturated Fat 53.2 g266%
Trans Fat 0 g
Cholesterol 281.1 mg93.7%
Sodium 2876.7 mg119.9%
Total Carbohydrates 60 g20%
Dietary Fiber 18.7 g74.8%
Sugars 20.3 g
Protein 34 g69%
Vitamin A 1341.9% Vitamin C 351.7%
Calcium 105% Iron 108.1%
*Based on a 2000 Calorie diet