Directions:
- Sauté onion in butter in a large Dutch oven until tender; add flour, stirring until smooth. Cook, stirring constantly, 4 minutes or until mixture is browned. Stir in spinach; simmer 10 minutes or until tender.
- Place spinach mixture and 1 cup chicken broth in container of an electric blender; process until smooth. Return spinach mixture to Dutch oven. Stir in remaining chicken broth, whipping cream, salt, nutmeg, and pepper. Heat thoroughly. (Do not boil. ) Serve warm in individual soup bowls; sprinkle with paprika, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.07 Kcal (1951 kJ) | ||
| Calories from fat | 272.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.23g | 47% | |
|---|---|---|---|
| Cholesterol | 97.13mg | 32% | |
| Sodium | 2685.09mg | 112% | |
| Potassium | 3094.17mg | 66% | |
| Total Carbs | 33.16g | 11% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 10.94g | 44% | |
| Protein | 16.54g | 33% | |
| Vitamin C | 166.2mg | 277% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 13.7mg | 76% | |
| Calcium | 542.2mg | 54% | |
| Amount Per 100 g | |||
| Calories | 42.87 Kcal (179 kJ) | ||
| Calories from fat | 25.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 47% | |
|---|---|---|---|
| Cholesterol | 8.93mg | 32% | |
| Sodium | 246.96mg | 112% | |
| Potassium | 284.58mg | 66% | |
| Total Carbs | 3.05g | 11% | |
| Sugars | 0.3g | 13% | |
| Dietary Fiber | 1.01g | 44% | |
| Protein | 1.52g | 33% | |
| Vitamin C | 15.3mg | 277% | |
| Iron | 1.3mg | 76% | |
| Calcium | 49.9mg | 54% | |
* 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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