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Summer Soup

Western.Chefs's picture
Ingredients
  Frozen chopped spinach 10 Ounce (1 Package)
  Canned chicken broth 10 1⁄4 Ounce (1 Can)
  Condensed cream of celery soup 21 Ounce (Undiluted, 2 Cans, 10 1/2 Ounce Each)
  Pepper 1⁄2 Teaspoon
  Sherry 1⁄4 Cup (4 tbs)
Directions

Up to 1 week before serving:
1. Cook spinach as package label directs, omitting salt and substituting broth for water.
2. Spread cooked spinach and any remaining cooking liquid in ice-cube tray; then replace ice-cube divider. Set tray in freezer until needed.
Several hours before serving:
1. Make up cream-of-celery soup as label directs, adding pepper. Remove from heat; stir in sherry. Place half of mixture in blender container; blend smooth; repeat. Refrigerate in bowl.
2. At serving time, pour chilled soup into 6 glasses, with 2 or 3 spinach cubes in each. Serve with iced-beverage spoons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Interest: 
Summer, Healthy
Ingredient: 
Chicken

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4.215385
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 461 Calories from Fat 112

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 0.7 g3.5%

Trans Fat 0 g

Cholesterol 23.8 mg7.9%

Sodium 2825.6 mg117.7%

Total Carbohydrates 76 g25.3%

Dietary Fiber 11.1 g44.3%

Sugars 11.2 g

Protein 19 g37.6%

Vitamin A 550.8% Vitamin C 132.8%

Calcium 77.5% Iron 46.1%

*Based on a 2000 Calorie diet

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Summer Soup Recipe