|Homemade chicken stock||4 Cup (64 tbs)|
|Fresh spinach||1 Bunch (100 gm), rinsed and stemmed|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Fresh dill||2 Teaspoon, finely chopped|
|Black pepper||To Taste|
1. In a medium saucepan, bring stock to a boil.
2. Place spinach in food processor fitted with the steel blade, or in a blender. Add about 2 cups stock to spinach. Process ~ 60 seconds.
3. Return spinach mixture to saucepan. Stir in remaining stock and the cream. Cook until soup is heated through. Season to taste with dill, salt, and pepper.
Calories 163 Calories from Fat 92
% Daily Value*
Total Fat 10 g16%
Saturated Fat 5.4 g27%
Trans Fat 0 g
Cholesterol 34.6 mg11.5%
Sodium 469.1 mg19.5%
Total Carbohydrates 10 g3.4%
Dietary Fiber 0.67 g2.7%
Sugars 3.9 g
Protein 7 g14.6%
Vitamin A 56.8% Vitamin C 16.3%
Calcium 5.1% Iron 7.9%
*Based on a 2000 Calorie diet