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Summer Soup Recipe
|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)|
|Sherry||1⁄4 Cup (4 tbs)|
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
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.