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frozen spinach baking potato scallions garlic low-fat chicken broth water black pepper milk low-fat margarine Parmesan cheese
Viewed: 25 - Published at: 7 years agoIngredients
- 5 ounces frozen spinach
- 1 large baking potato, peeled and thinly sliced
- 4 scallions, coarsely chopped
- 2 garlic cloves, chopped
- 1 cup low-fat chicken broth
- 1 14 cups water
- 14 teaspoon black pepper
- 34 cup skim milk
- 1 teaspoon low-fat margarine
- 2 tablespoons grated parmesan cheese
Method
- In a large saucepan, combine spinach, potato, scallions, garlic, broth, water, and pepper.
- Cover and bring to a boil over high heat.
- Reduce heat to medium-low and simmer until potato is tender, about 15 minutes.
- Transfer solids to a food processor or blender and process to a smooth puree.
- Return puree to saucepan.
- Stir in milk and margarine and warm soup over medium heat, stirring frequently.
- Ladle into bowls and sprinkle with Parmesan.
