pinkrobots.com: home / food / potato-spinach
soup
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potato-spinach
soup
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Notes: Yummy! My
first soup from scratch! You can substitute kale for spinach.
Modified from Cooking Light Magazine, 10/2002
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Ingredients:
- 2 tablespoons
butter
- 1 1/2 cups
finely chopped onion
- 1 garlic
clove, minced
- 7 cups fat-free,
less-sodium chicken broth
- 4 cups coarsely
chopped peeled Yukon gold potato (about 1 1/2 pounds)
- 1/4 teaspoon
salt
- 1 bay leaf
- 6 cups chopped
fresh spinach (about 3/4 pound)
- 1 teaspoon
dried basil
- 9 tablespoons
(about 2 ounces) shredded gruyere cheese
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Instructions:
- Melt butter in a large saucepan (REALLY
LARGE) over medium heat. Add onion, cook 8 minutes or until tender, stirring
frequently. Add garlic, cook 30 seconds, stirring constantly. Stir in broth,
potato, salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer
15 minutes or until potato is tender.
- Stir in spinach and basil. Cover and
simmer 10 minutes or until spinach is tender. Discard bay leaf. Partially
mash potatoes with a potato masher until thick and chunky. Top with cheese.
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Nutritional info: (note, this is based
on kale, not spinach)
- Yield: 6
servings (serving size 1 2/3 cups soup and 1 1/2 tablespoons cheese)
- POINTS: 5
points per serving
- Calories:
239 (29% from fat)
- Fat: 7.8g
(sat 4.4g, mono 2.2g, poly 0.6g)
- Protein:
11.7g
- Carb: 32g
- Fiber 3.9g
- Cholesterol:
21mg
- Iron: 2.2mg
(probably more with spinach instead of the kale)
- Sodium: 733mg
- Calcium:
215mg
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