Spinach Soup with Parmesan Cream Recipe

This sounds really good... I think this is another one to try out! I love Spinach!


Recipe Brought to you by FoodFit




This recipe serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients
1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
salt to taste
freshly ground black pepper
pinch ground nutmeg
2 small Russet potatoes
1 bay leaf
1/4 cup chopped, fresh parsley
about 1 quart low-sodium chicken broth or vegetable broth
6 cups spinach leaves, cleaned
1/4 cup freshly grated parmesan cheese
3 tablespoons non-fat sour cream

Cooking Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
2. Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the spinach and remove from heat.
5. Blend the parmesan cheese and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
7. Serve the soup in bowls with a dollop of parmesan cream.


Nutrition Facts
Serving size: about 1 1/2 cups
Calories 112
Total Fat 4 g
Saturated Fat 1 g
Protein 7 g
Total Carbohydrate 16 g
Dietary Fiber 3 g
Sodium 292 mg
Percent Calories from Fat 26%
Percent Calories from Protein 22%
Percent Calories from Carbohydrate 51%