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Spinach Garlic Soup
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Yield: 4 servings
10 ounces fresh spinach, trimmed
4 cups chicken broth
1/2 cup onion, chopped
8 garlic cloves, minced
1/3 cup butter
1/4 cup soy flour
3/4 cup heavy cream
1/4 cup water
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
In a 5-quart Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from the heat; cool to lukewarm.
Meanwhile, in a skillet, sauté onion and garlic in butter until onion is soft, about 5 to 10 minutes. Add flour; cook and stir over low heat for 3 to 5 minutes. Add to spinach mixture.
Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add cream, milk, pepper and nutmeg; heat through, but do not boil.
Per Serving: 9 carbs
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