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Cream Of Spinach Soup

Microwaverina's picture
  Frozen chopped spinach 20 Ounce (2 boxes, 10 ounces each)
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), chopped
  Margarine/Butter 1 Tablespoon
  Unbleached flour 1 1⁄2 Tablespoon
  Grated nutmeg 1⁄4 Teaspoon
  Low fat milk 2 Cup (32 tbs)
  Chicken stock 2 Cup (32 tbs)
  Dried tarragon 1⁄4 Teaspoon

Remove the spinach from the boxes and place on a large plate.
Microwave on high for 6 minutes.
Cover with foil and let stand for 5 minutes to complete thawing.
In a 2 1/2-quart casserole, combine the onions, garlic, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir, then microwave on high for 2 minutes, or until the onions are translucent.
Stir in the flour and nutmeg.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Place the spinach in a blender or food processor.
Add the onion mixture and 1 cup of the milk.
Puree until smooth.
Pour back into the casserole.
Stir in the stock, tarragon, and remaining 1 cup milk.
Microwave on high for 4 to 5 minutes.
Stir, then microwave on high for 4 to 5 minutes, or until heated through.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 734 Calories from Fat 193

% Daily Value*

Total Fat 22 g33.5%

Saturated Fat 5 g25.1%

Trans Fat 0 g

Cholesterol 23.7 mg7.9%

Sodium 1388.4 mg57.8%

Total Carbohydrates 96 g31.9%

Dietary Fiber 16 g63.9%

Sugars 39.9 g

Protein 49 g98%

Vitamin A 1076% Vitamin C 298.1%

Calcium 121.6% Iron 102.8%

*Based on a 2000 Calorie diet

Cream Of Spinach Soup Recipe