Spinach Garlic Soup

Yield: 4 servings

Ingredients

• 10 ounces fresh spinach, trimmed
• 4 cups chicken broth
• 1/2 cup onion, chopped
• 8 garlic cloves, minced
• 1/3 cup butter
• 1/4 cup soy flour
• 3/4 cup heavy cream
• 1/4 cup water
• 1/2 teaspoon pepper
• 1/8 teaspoon ground nutmeg

Instructions

1. In a 5 quart Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
2. Remove from the heat; cool to lukewarm.
3. Meanwhile, in a skillet, sauté onion and garlic in butter until onion is soft, about 5 to 10 minutes.
4. Add flour; cook and stir over low heat for 3 to 5 minutes. Add to spinach mixture.
5. Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add cream, milk, pepper and nutmeg; heat through, but do not boil.

Nutrition

Per serving: 288 Cal (77% from Fat, 11% from Protein, 12% from Carb); 8g Protein; 25g Tot Fat; 9g Carb; 3g Fiber; 148mg Calcium; 2mg Iron; 991mg Sodium; 72mg Cholesterol