Emerald Soup
Recipe from
Better Homes and Gardens
You can prepare this side dish soup recipe several hours ahead of serving time.
Servings:
6 to 8
Total Time:
40 mins
Ingredients
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5green onions, chopped (2/3 cup)see savings
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4 largecloves garlic, mincedsee savings
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2 tablespoonsbutter or margarinesee savings
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2 tablespoonsall-purpose floursee savings
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3 cupschicken brothsee savings
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3-1/2 cupshalf-and-half or light creamsee savings
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1 teaspoonfinely shredded lemon peelsee savings
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1/4 teaspoonground white peppersee savings
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1/4 teaspoonground nutmegsee savings
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1/8 teaspoonground red peppersee savings
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6 cupsfresh spinach leaves, choppedsee savings
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1 cupwatercress, choppedsee savings
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Salt (optional)see savings
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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
Per serving: 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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