Directions:
- Prepare a roux: Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.
- Sauté onions in 2 tablespoons butter over medium heat until golden brown.
- Add garlic and continue to sauté 1-2 minutes.
- Remove mixture from heat and pure in food processor.
- Prepare chicken base: Dissolve chicken bouillon cubes in hot water.
- In a small Dutch oven or heavy pot, heat tomatoes, ketchup, vegetable juice and chicken base over medium-low heat.
- Add pured onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine.
- Simmer 15 minutes.
- Whisk in roux and simmer an additional 30 minutes over medium-low heat.
- Whisk in cream.
- Add spinach.
- Serve immediately or cool and refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.05 Kcal (1265 kJ) | ||
| Calories from fat | 178.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.88g | 31% | |
|---|---|---|---|
| Cholesterol | 60.38mg | 20% | |
| Sodium | 627.37mg | 26% | |
| Potassium | 412.78mg | 9% | |
| Total Carbs | 28.03g | 9% | |
| Sugars | 8.48g | 34% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 3.85g | 8% | |
| Vitamin C | 72.7mg | 121% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 102.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 80.05 Kcal (335 kJ) | ||
| Calories from fat | 47.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 31% | |
|---|---|---|---|
| Cholesterol | 16mg | 20% | |
| Sodium | 166.27mg | 26% | |
| Potassium | 109.4mg | 9% | |
| Total Carbs | 7.43g | 9% | |
| Sugars | 2.25g | 34% | |
| Dietary Fiber | 0.76g | 11% | |
| Protein | 1.02g | 8% | |
| Vitamin C | 19.3mg | 121% | |
| Iron | 0.5mg | 10% | |
| Calcium | 27.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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