Cream of Spinach Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 1/4 cup olive oil | |
| 1 onion | Peeled, washed, and chopped |
| 4 cups spinach | Washed and chopped |
| 2 medium carrot | Washed, peeled, and sliced |
| 2 medium potatoes | Washed, peeled, and sliced |
| 2 tablespoons lemon juice | |
| 5 cups chicken low sodium broth | |
| 1 cup evaporated low fat milk | |
| 1 teaspoon salt | |
| 1/4 teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Melt olive oil in a large pot, add the onion, carrots, and celery, and cook for 15 to 20 minutes, stirring from time to time. Add the potatoes and spinach, stir until coated. | |
| 2 | Stir the broth and cook, partially covered, until potatoes are tender, about 20 minutes Put into a blender and blend until smooth.. | |
| 3 | Return to pot, stir in cream and lemon juice. | |
| 4 | Add salt and pepper. Reheat without boiling. Serve hot. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
