Velvety Spinach Soup
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 141141 cal |
| pro | 4 g4g pro |
| total fat | 8 g8g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 15 g15g carb |
| fibre | 2 g2g fibre |
| chol | 20 mg20mg chol |
| sodium | 580 mg580mg sodium |
| potassium | 428 mg428mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1414 iron |
| vit A | 5555 vit A |
| vit C | 1515 vit C |
| folate | 3333 folate |
Ingredients
- 1/4 cup butter 1/4 cup butter
- 2 shallots , thinly sliced2 shallots, thinly sliced
- 2 cloves garlic , minced2 cloves garlic, minced
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 lb russet potatoes , peeled and chopped1 lb russet potatoes, peeled and chopped
- 4 cups water 4 cups water
- 3 cups sodium-reduced chicken broth 3 cups sodium-reduced chicken broth
- 10 oz baby spinach leaves 10 oz baby spinach leaves
Preparation
In large saucepan, melt butter over medium heat; cook shallots, garlic, salt and pepper, stirring occasionally, until softened and light golden, about 4 minutes.
Add potatoes; cook, stirring, for 2 minutes. Add water and broth; bring to boil. Reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes.
Turn off heat. Stir in spinach; let stand on burner for 5 minutes. Purée, in batches, until smooth.
Add potatoes; cook, stirring, for 2 minutes. Add water and broth; bring to boil. Reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes.
Turn off heat. Stir in spinach; let stand on burner for 5 minutes. Purée, in batches, until smooth.
Source : Canadian Living Magazine: June 2011
- Keywords : Soup; Summer; One-Pot; Shallots; Garlic; Potatoes; Chicken broth/stock; Spinach; 200 calories;
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