Emerald Soup
You can prepare this side dish soup recipe several hours ahead of serving time.
Ingredients
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5 green onions, chopped (2/3 cup)
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4 large cloves garlic, minced
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2 tablespoons butter or margarine
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2 tablespoons all-purpose flour
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3 cups chicken broth
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3-1/2 cups half-and-half or light cream
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1 teaspoon finely shredded lemon peel
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1/4 teaspoon ground white pepper
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground red pepper
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6 cups fresh spinach leaves, chopped
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1 cup watercress, chopped
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Salt (optional)
Directions
1.
Cook onion and garlic in butter or margarine in a large saucepan over medium heat for 3 to 5 minutes or until onion is tender. Stir in flour and cook for 2 minutes. Carefully stir or whisk in broth. Cook and stir or whisk about 5 minutes or until thoroughly combined and slightly thickened.
2.
Add half-and-half or light cream, lemon peel, white pepper, nutmeg, red pepper, spinach, and watercress; bring to a gentle boil. Reduce heat, cover, and simmer about 10 minutes or until spinach and watercress are tender.
3.
Transfer to a blender container. Cover and blend mixture until smooth. Return to saucepan and rewarm, if necessary. Season to taste with salt, if desired. Makes 6 to 8 (1-cup) servings.
Nutrition information
Calories 263, Total Fat 21 g, Saturated Fat 13 g, Cholesterol 63 mg, Sodium 531 mg, Carbohydrate 11 g, Fiber 2 g, Protein 9 g. Daily Values: Vitamin C 37%, Calcium 18%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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