This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"The word soupe, is French, but extremely bourgeois; it is well to serve potage and not soupe."
-Dictionnaire de Trévoux, 18th century French dictionary
Rice is one of the best thickening agents for soup. Just make sure it is the texture of overcooked rice.
Servings: 8 | Serving size: 1 1/2 cups
Cooking Time: 60 Minutes
The soup will keep well for about 48 hours.
Serve with 2 ounce sourdough roll and 1 ounce soft goat cheese.
Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad
|1 ounces||unsalted butter|
|1/2 cup||onions (minced)|
|1 lb||frozen spinach|
|4 Tbsp||all purpose flour|
|4 cups||low sodium chicken or vegetable broth|
|1/2 cup||brown rice (uncooked)|
|1 tsp||ground nutmeg|
|2 cups||2% milk|
Melt the butter in a medium stock pot over medium heat. Cook the onions in butter until soft then add spinach and cook until hot.
Add flour slowly so as not to clump and cook for two minutes over low heat.
Add the chicken stock and heat slowly. The soup will thicken.
Add rice and cook until tender.
Add nutmeg, salt and sherry and cook for three minutes (add water if soup is too thick).
Puree with a stick blender (or in multiple batches in a blender). Transfer back to pot. Reheat gently while adding the milk.
Serving size: 1 1/2 cups
Amount Per Serving
|Calories 129||Calories from Fat 32|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 2g||9%|
|Vitamin A 135%||Vitamin C 25%|
|Calcium 19%||Iron 10%|
|Vitamin K 215 mcg||Potassium 408 mg|
|Magnesium 67 mg|