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Nutrition Facts

Serving Size 1 cups soup 364g

Recipe makes 4 cups soup)

Calories 126
Calories from Fat 67 (53%)
Amount Per Serving %DV
Total Fat 7.5g 11%
Saturated Fat 4.6g 23%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 19mg 6%
Sodium 343mg 14%
Potassium 533mg 15%
Total Carbohydrate 13.5g 4%
Dietary Fiber 2.3g 9%
Sugars 0.7g
Protein 2.8g 5%

how is this calculated?

"Cream" of Spinach Soup

Recipe #76808 | 45 min | 15 min prep | add private note
sugarpea

By: sugarpea
Nov 17, 2003

Wonderful comfort food from Rozanne Gold, a favorite cookbook author. This is a creamless creamed soup and it's delicious. It's made thick with potatoes and rich with butter. The color of this soup is stunning.

4 cups soup (change servings and units)

Ingredients

Directions

  1. 1
    Bring water and salt to a boil; cut the potatoes in half lengthwise, and then into 1/2" thick slices; boil over medium-high heat for twenty minutes.
  2. 2
    Add the spinach and boil another 10 minutes being careful to not overcook in order to maintain it's bright green color.
  3. 3
    Drain, reserving 1 1/4 cups cooking liquid; in a food processor, process the potatoes and spinach until very smooth, adding the butter 1/2 T at a time.
  4. 4
    Return the puree to the pot and add the reserved liquid until the desired consistency; reheat slowly and season with salt and pepper; ladle into shallow soup plates and garnish with nutmeg or shaved cheese.

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Featured Reviews for This Recipe

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From: duonyte

On Feb 8, 2008

A very green soup. I felt it needed a little something, so I added some chopped onions to the potatoes, which I liked a lot. This was more like three servings for me, but I admit that we like big servings of soup. I this will also work well with frozen spinach - might be its best use! Thanks for posting.

0 people found this review helpful

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    From: KITTENCAL

    On Apr 10, 2004

    Hi sugarpea...made your Cream of Spinach soup tonight for myself and DH...it was so delicious, I am looking to make some easy recipes as I am recovering from hip surgury, and cannot stand to make big meals as yet...this one just fit the bill...just enough for us, and a little leftover...I served this with a small side salad (prepackaged of course), and a crusty roll...wonderful, I will make this again...thank you Sugarpea for sharing...another winner...KC

    3 people found this review helpful

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    From: karen in tbay

    On Feb 10, 2004

    Tastes fab but I did use this recipe as a base and did make changes. I used chicken broth and leftover creamed swiss chard and just realized I forgot to add the butter. I boiled my spuds til done, added the chard then pureed. Returned to pot and thinned with milk. Will definitely use again since I have lots of frozen kale and chard waiting to be used. Thanks

    3 people found this review helpful

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