in the newspaper
I found it also
at
Cooking spray
1 tablespoon butter (I used olive oil)
1 cup chopped onion
1/2 cup finely chopped carrot
1/3 cup all-purpose flour
1/4 teaspoon ground nutmeg
4 cups fat-free vegetable broth
1 cup fat-free milk
6 cups fresh baby spinach leaves
1 (12-ounce) can fat-free evaporated milk
2 tablespoons grated Parmesan cheese (optional)
Instructions
In a large, nonstick saucepot
coated with cooking spray,
melt the butter over medium heat
and sauté the onion and carrot
until tender, about 7 to 10 minutes.
Add the flour and
nutmeg and stir.
nutmeg and stir.
Gradually add the broth,
stirring until smooth.
stirring until smooth.
Add the milk and
bring to a boil
over medium heat,
bring to a boil
over medium heat,
stirring constantly,
until smooth and thickened,
about 10 minutes.
Add the spinach and cook
until the spinach begins to wilt,
about 3 minutes.
Stir in the evaporated milk
and salt and pepper (if using).
Top with Parmesan cheese
and toasted almonds (if using).
Serves 6.
Nutritional Information
PER SERVING (1 cup):
139 calories, 2g fat, 8mg chol.,
9g prot., 21g carbs.,
2g fiber, 191mg sodium.
Diabetic exchanges:
This sounds nice and easy to prepare and looks really good,too, Jo! I have a recipe for a spinach and crab soup I think you'd like. I'll have to send it over to ya. How's puppy love doin' these days? ~ Sue
ReplyDeleteI love spinach soup. Thanks for sharing the recipe, this differs a great deal from my own, so I'm happy to be able to add it to my repertoire.
ReplyDeleteLove it, sounds great:@)
ReplyDeleteOh, does that sound GOOD!! I love creamy soups and spinach is always a favorite :)
ReplyDeleteBlessings!
Gail
This looks wonderful! I've never made spinach soup before, but really enjoy it! I think I'll add this to my menu next week! Thanks for sharing and Happy Foodie Friday.
ReplyDelete~Holly