Directions:
- 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, saute onion and garlic in buter until onion is soft, about 5 to 10 minutes.
- Add flour; cook and stir over low heat for 3-5 minues.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.91 Kcal (1377 kJ) | ||
| Calories from fat | 229.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.51g | 39% | |
|---|---|---|---|
| Cholesterol | 71.4mg | 24% | |
| Sodium | 1154.57mg | 48% | |
| Potassium | 755.61mg | 16% | |
| Total Carbs | 19.19g | 6% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 5.16g | 10% | |
| Vitamin C | 40.7mg | 68% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 2.9mg | 16% | |
| Calcium | 171.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 78.39 Kcal (328 kJ) | ||
| Calories from fat | 54.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 39% | |
|---|---|---|---|
| Cholesterol | 17.02mg | 24% | |
| Sodium | 275.18mg | 48% | |
| Potassium | 180.09mg | 16% | |
| Total Carbs | 4.57g | 6% | |
| Sugars | 0.58g | 10% | |
| Dietary Fiber | 0.84g | 14% | |
| Protein | 1.23g | 10% | |
| Vitamin C | 9.7mg | 68% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.7mg | 16% | |
| Calcium | 41mg | 17% | |
* 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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