Spinach, Potato, and Nutmeg Soup recipe
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Ingredients
- 1 tablespoon vegetable oil 1 onion, chopped 1 ½ quarts water 1 cube chicken bouillon 2 cups fresh spinach 4 small potatoes, peeled and halved ground nutmeg to taste ½ cup milk salt and pepper to taste
Nutrition Info
- 129.6 caloriescarbohydrate: 23.1 gcholesterol: 1.7 mgfat: 2.9 gfiber: 3.1 gprotein: 3.6 gsaturatedFat: 0.7 gservingSize: -sodium: 222.9 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Spinach, Potato, and Nutmeg Soup
Directions
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Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.