Cream of Spinach and Basil Soup Recipe

Cream of Spinach and Basil Soup picture

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Thinly sliced green onions1⁄3 Cup (5.33 tbs)
 Butter/Margarine2 Tablespoon
 Canned reduced sodium chicken broth29 Ounce (2 Cans, 14 1/2 Ounce)
 Torn fresh spinach4 Cup (64 tbs)
 Torn basil1 Cup (16 tbs) (Use Fresh)
 Pepper1 Dash
 Half and half/Light cream1 Cup (16 tbs)
 All purpose flour3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 789 Calories from Fat 504

% Daily Value*

Total Fat 53 g82%

Saturated Fat 32.9 g164.5%

Trans Fat 0 g

Cholesterol 154.1 mg

Sodium 1730.8 mg72.1%

Total Carbohydrates 55 g18.3%

Dietary Fiber 5.2 g20.9%

Sugars 5.3 g

Protein 21 g41%

Vitamin A 314.2% Vitamin C 88.2%

Calcium 45.1% Iron 38.4%

*Based on a 2000 Calorie diet

Directions

1. In a large saucepan cook green onions in margarine or butter till tender. Add broth; bring to boiling. Add spinach, the 1 cup basil, and pepper. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat; cool slightly.
2. Transfer mixture to a food processor bowl or blender container. Cover and process or blend till smooth. Return to saucepan. Gradually stir half-and-half or light cream into flour till smooth; add to pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
3. To serve, ladle soup into bowls. If desired, garnish each serving with fresh basil.
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