Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free garbanzo flour in this dish.


"The word soupe, is French, but extremely bourgeois; it is well to serve potage and not soupe." -Dictionnaire de Trévoux, 18th century French dictionary

The refrigerator light goes on...

This is one of the oldest recipes in my collection and I served it in one of the first restaurants that I worked in. There have been a few tweaks over the years but it remains true to its essence – creamy spinach soup flavored with nutmeg and laced with a bit of sherry. For a soup that is so great for you it feels very rich and indulgent.

Rice makes for a great thickening agent for soup. While there is a bit of flour in this, most of the thickening power comes from the cooked rice that has been blended smooth. The rice should be just a bit overcooked to be optimal and you should blend the soup for a long time to create as silky a texture as possible.


Potage a la Florentine

Servings: 6 | Serving size: 1 1/2 cups

Cooking Time: 60 Minutes

The soup will keep well for about 48 hours.

Serve with a side salad of your choice.

Potage a la Florentine recipe from Dr. Gourmet


  • 1 Tbsp. unsalted butter
  • 1 large onion (minced)
  • 4 Tbsp. all purpose flour or garbanzo flour
  • 4 cups no salt added vegetable stock
  • 2 cups water
  • 1/2 cup brown rice
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 cup 2% milk
  • 1 lb. frozen spinach
  • 6 tsp. sherry
  • 6 Tbsp. reduced fat sour cream

Melt the butter in a medium stock pot over medium heat.

Cook the onions in the butter for about 8 minutes until soft.

Add flour slowly so as not to clump and cook for two minutes over low heat. Stir frequently.

Add the chicken stock and heat slowly.

The soup will thicken slightly.

Add rice and cook for 40 to 50 minutes until tender.

Add nutmeg and salt.

Cook for three minutes (add water if soup is too thick).

Place the spinach and milk in a blender and add the soup.

Puree until smooth.

Transfer back to pot. Reheat gently.

Serve topped with 1 tablespoon of sour cream, a teaspoon of sherry and a pinch of ground nutmeg.

Nutrition Facts

Serving size: 1 1/2 cups

Servings: 6

Amount Per Serving

Calories 170 Calories from Fat 54
% Daily Value
Total Fat 6g 8%
  Saturated Fat 3g 16%
  Monounsaturated Fat 1.5g
  Trans Fat 0g
Cholesterol 10mg 4%
Sodium 300mg 13%
Total Carbohydrates 23g 8%
    Dietary Fiber 4g 15%
    Sugars 5g
Protein 8g
Vitamin A 54% Vitamin C 4%
Calcium 11% Iron 11%
Vitamin K 410mcg Potassium 400mg