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Spinach Soup


4 tabls. Butter or Fat Free Margarine

1 large carrots – diced

6 stalks of celery – diced

1medium onion – diced

1 bunch fresh spinach (de-stemmed, washed)

1 package of frozen spinach – thawed

49-50oz can chicken broth

2-4 tbs. garlic powder

Lowry’s seasoned salt



Melt butter in a wide soup pot over medium heat.

Add 1 cup of water or broth and the carrot, celery and onion.  Increase heat, then

Simmer 20 minutes.

Add 4-5 cups chicken broth and bring to a boil over high heat.

Add spinach, until well wilted.

Do not cover pot.

 Puree the entire mixture (with blender) then return puree to the pot.

Do not strain soup.

Season with Garlic powder, Pepper,  Seasoned salt to taste.

 Serve with grated Parmesan cheese or croutons if desired.


January 12, 2008 - Posted by | recipes | ,

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