** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. combine with chicken broth and carrots in 2 to 3 quart pot.
3. Cook 5 - 10 minutes until carrots are tender and spinach wilted.
4. remove from heat. Meanwhile, saute onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes.
5. Onions should be very tender and translucent, but garlic should not be browned! Add flour and cook, stirring constantly 5 to 10 minutes.
6. Combine spinach/broth and onion/garlic mixtures in food processor or blender in small batches.
7. Puree until smooth. Clean pot and return soup to pot.
8. Add cream, whipping cream and salt and pepper to taste.
9. Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Garlic, Onion allergies.
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