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Ingredients
- 1 1/2 teaspoon instant chicken bouillon
- 1 c. boiling water
- 2 Packages (10 ounce. each) frzn minced spinach
- 2 c. cream soup base
- 1 c. lowfat milk
- 1/4 teaspoon nutmeg
- Grated Parmesan cheese
- Cheese and carrot curls
Directions
- Dissolve bouillon in water in a 2 qt saucepan. Add in spinach, cover and cook over medium heat 10 min. Place spinach and liquid in blender container; cover and puree till smooth. Add in spinach puree, lowfat milk and nutmeg to cream soup base; heat to simmering. Serve garnished with Parmesan cheese and carrot curls or possibly spoonful of lowfat sour cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 517g | |
| Calories 227 | |
| Calories from Fat 112 | 49% |
| Total Fat 12.82g | 16% |
| Saturated Fat 8.47g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 315mg | 13% |
| Potassium 400mg | 11% |
| Total Carbs 12.56g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 12.86g | 9% |
| Protein 15.35g | 25% |
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