Harvest-Fresh Spinach Soup


Serves: 5
Total Calories: 657

Ingredients

1/4 cup margarine or butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1 teaspoon salt, if desired
1/2 teaspoon dry mustard
1/4 teaspoon nutmeg
1 (10 1/2-ounce) can condensed chicken broth
1/2 cup shredded carrot
1 (9-ounce) package frozen spinach in a pouch
2 1/2 cups milk

Directions:

Melt margarine in 2"quart saucepan over medium heat. Add onion cook and stir until tender. Reduce heat to low. Stir in flour, salt, dry mustard and nutmeg cook and stir until mixture is smooth and bubbly. Gradually stir in broth. Bring to a boil, stirring constantly. Add carrot and spinach. Reduce heat to medium simmer 10 minutes or until carrot is tender and spinach is thawed, stirring occasionally.*

In blender container or food processor bowl with metal blade, puree spinach mixture until smooth. Return mixture to saucepan stir in milk. Cook over low heat until thoroughly heated, stirring frequently.

MICROWAVE DIRECTIONS: In 8-cup microwave-safe measuring cup or large bowl, combine margarine and onion. Microwave on HIGH for 45 to 60 seconds or until onion is tender. Stir in flour, salt, dry mustard and nutmeg gradually stir in broth. Microwave on HIGH for 4 to 5 minutes or until mixture comes to a boil, stirring once halfway through cooking. Add carrot and spinach. Microwave on HIGH for 8 to 9 minutes or until carrot is tender and spinach is thawed, stirring twice during cooking.*

In blender container or food processor bowl with metal blade, puree spinach mixture until smooth. Return mixture to measuring cup stir in milk. Microwave on HIGH for 4 to 6 minutes or until thoroughly heated, stirring twice during cooking.

*TIP: To serve soup cold, at this point cool spinach mixture to lukewarm puree in blender container or food processor bowl with metal blade until smooth. Stir in milk. Cover refrigerate until thoroughly chilled. Garnish each serving with lemon slice, if desired.

Nutrition Per Serving (1-cup): Calories 210 Protein 9g Carbohydrate 15g Fat 12g Sodium 1010mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 657
Calories from Fat: 89

This Harvest-Fresh Spinach Soup recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
01: Soups, Sandwiches and Snacks
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Blacked-Eyed Peas and Pork Gumbo
Broccoli Ham and Swiss Rolls
Caribbean Chili
Cheese-Steak Crescent Braid
Chicken Salad Focaccia Sandwiches
Chicken and Black Bean Tostizzas
Chicken and Cheese Crescent Chimichangas
Chinese Roast Pork Buns
Corn and Pumpkin Soup with Jalapeño Pesto
Creamy Chicken Vegetable Chowder
Creole Gumbo
Crescent Chick-Be-Quicks
Crescent Cristo Sandwich Loaf
Crescent Oriental Egg Rolls
Crescent Samosa Sandwiches
Crescent Three-Cheese Calzone
Garlic Chicken Provençal Soup
Great Northern Bean Stew
Ham and Cheese Biscuit Pockets
Ham and Cheese Crescent Snacks
Ham and Swiss Crescent Braid
Harvest-Fresh Spinach Soup
Italian Biscuit Flatbread
Italian Pasta Sausage Soup
Italian Spinach Dumpling Stew
Italian Spinach Torta
Mexican Vegetable Soup
Mushroom Phyllo Tarts
Pesto Crescent Twists with Feta Spread
Poppin Fresh Barbecups
Puffy Chiles Rellenos
Reuben-in-the-Round Crescents
Rosemary Chicken and Brie en Croute
Savory Crescent Chicken Squares
Savory Salmon-Filled Crescents
Sherried Mushroom Bisque
Sicilian Mushroom Flatbread
Southwest Tortellini Chowder
Spicy Meat Pies with Yogurt Sauce
Spicy Meatball Soup
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Tex-Mex Appetizer Tart
Tex-Mex Biscuit Sandwiches
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