Spinach Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
spinach, frozen
|
|
| ¼ | cup |
onions
chopped |
|
| ⅓ | cup |
all-purpose flour
sifted |
|
| 1 | tablespoon |
salt
|
|
| ¼ | cup |
peanut oil
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | dash |
nutmeg
|
*
|
| 6 | cups |
milk
|
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
spinach, frozen
|
|
| 59 | ml |
onions
chopped |
|
| 79 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
salt
|
|
| 59 | ml |
peanut oil
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | dash |
nutmeg
|
*
|
| 1.4 | l |
milk
|
|
| 1 | x |
water
|
*
|
Directions
Cook frozen chopped spinach in unsalted water according to directions and drain.
Heat oil in large saucepan.
Add onion and sauté until transparent (5 minutes).
Remove from heat.
Blend in flour, salt, pepper and nutmeg.
Stirring constantly, gradually add milk.
then add spinach. Cook over medium-high heat (about 15 minutes).
Stir often to prevent scorching.
