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Creamed Spinach Soup
Serving Size: 4
nonstick cooking spray
1/2 cup chopped onion
10 ounces cleaned spinach leaves
4 cups nonfat chicken broth
2 tablespoons flour
1 cup nonfat sour cream
1 teaspoon cumin
chopped cilantro
lemon peel strips, garnish
Spray saucepan lightly with nonstick cooking spray. Add onion and saute over medium-low heat until tender, 3 to 4 minutes.
Stir in spinach leaves and cook, stirring, until leaves are wilted, 3 to 4 minutes.
Stir in chicken broth and bring to boil. Reduce heat and simmer until leaves are tender, about 5 minutes.
Puree soup with immersion blender or pour into blender and puree until smooth.
Return soup to pot if removed to blender. Stir flour into sour cream until smooth. Stir cream mixture and cumin into soup. Bring to boil.
Reduce heat and simmer over low heat until soup is thickened and flavors are blended, about 5 minutes. Sprinkle chopped cilantro over top.
Per Serving (excluding unknown items): 79 Calories; trace Fat (1.4% calories from fat); 16g Protein; 13g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 544mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.
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