Directions:
- Combine the greens, onions and water in a large soup pot. Bring to boil and cook 10 minutes.
- Strain the liquid and set aside. Transfer the vegetables to a food processor or blender. Process until the leaves are chopped, but not pureed, adding flour and some of the strained liquid, as needed, to keep the mixture fluid.
- Return the mixture to the pot, along with the rest of the strained liquid. Add chicken broth. Heat to boiling and whisk in salt, ginger and pepper. Stir in the cream.
- Garnish with chopped hard boiled egg and chives. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.56 Kcal (442 kJ) | ||
| Calories from fat | 29.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 5% | |
|---|---|---|---|
| Cholesterol | 62.17mg | 21% | |
| Sodium | 857.45mg | 36% | |
| Potassium | 512.34mg | 11% | |
| Total Carbs | 14.71g | 5% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 6.17g | 12% | |
| Vitamin C | 99.4mg | 166% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1.3mg | 7% | |
| Calcium | 151.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 36.41 Kcal (152 kJ) | ||
| Calories from fat | 10.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 5% | |
|---|---|---|---|
| Cholesterol | 21.44mg | 21% | |
| Sodium | 295.74mg | 36% | |
| Potassium | 176.71mg | 11% | |
| Total Carbs | 5.07g | 5% | |
| Sugars | 0.42g | 5% | |
| Dietary Fiber | 0.29g | 3% | |
| Protein | 2.13g | 12% | |
| Vitamin C | 34.3mg | 166% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 0.4mg | 7% | |
| Calcium | 52.3mg | 15% | |
* 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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