Cream Of Spinach Soup
PREPARATION TIME: 10 minutes COOKING TIME: 20 minutes SERVES: 4
Spinach takes on a whole new dimension in this subtly spiced soup.
1 onion, peeled and chopped
4 Tbsp. half-and-half
½ Tbsp. fresh lime juice
2 cups vegetable broth
Garnish: ½ cup low-fat plain yogurt
1Tbsp. light vegetable oil
1. Stove-top Method: In a saucepan, heat the oil over medium heat. Add the onion and sauté for 2 minutes. Add the spinach and vegetable broth. Bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, until the spinach is tender. Cool.
Microwave Method: In a microwave-safe bowl, combine the oil and onion. Cook on high (100%) for 1 minute. Add the spinach and only ½ cup of vegetable broth and cook, covered, on high for 5 to 7 minutes, until the spinach is tender. Add the remaining broth. Cool.
For both methods, follow steps 2 and 3 below:
pinch of ground nutmeg
2. In a food processor fitted with a steel blade, or a blender, puree the mixture. Pour the puree into a saucepan. Add the remaining ingredients except the yogurt and simmer for 5 minutes, until the soup is heated through. Serve hot garnished with a swirl of yogurt in each bowl.
1/8 tsp. cayenne pepper
1¼ tsp. curry powder
¼ tsp. salt
1 cup skim or 1% milk
Per Serving : 118 calories; 7g protein; 11g carbohydrates; 5g fat, 228mg sodium; 5mg cholesterol; 2.4g fiber
1 lb. fresh spinach, thoroughly washed, stemmed, and chopped or 1 (10oz.) package frozen chopped spinach, thawed