Curried Spinach Soup
This quick vegetable side dish soup is high in fiber and vitamin A.
Recipe from Better Homes and Gardens
1 large potato, peeled and chopped
1/2 cup sliced green onions
6 tablespoons butter
1 pound fresh spinach, washed and stems trimmed (12 cups)
1/3 cup all-purpose flour
2 teaspoons curry powder
4 cups chicken broth
1 tablespoon lemon juice
1 8 ounce carton dairy sour cream
In a large saucepan cook potato and green onion in 2 tablespoons of the butter over medium heat about about 10 minutes or until potatoes are tender. Slowly add the spinach, one-fifth at a time, stirring just until spinach is limp and dark green after each addition. In a food processor or blender process or blend the spinach mixture, half at a time, until smooth.
In the same saucepan melt remaining 4 tablespoons butter over medium heat. Stir in flour and curry powder; cook and stir for 2 minutes. Slowly add broth, whisking until combined. Stir in spinach mixture and lemon juice. Cook and stir over medium heat until mixture is slightly thickened and bubbly; cook and stir 1 minute more. In a medium bowl stir about 1 cup of the the hot mixture into sour cream. Return mixture to saucepan. Heat through but do not boil. Top with croutons, if desired. Makes 8 servings.
Per Serving: cal. (kcal) 192, Fat, total (g) 15, chol. (mg) 37, sat. fat (g) 9, carb. (g) 10, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 1, pro. (g) 5, vit. A (IU) 3498, vit. C (mg) 13, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 488, Potassium (mg) 391, calcium (mg) 91, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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