* Exported from MasterCook *
Spinach Basil and Walnut Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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1/4 cup olive oil
1/4 cup butter -- 1/2 stick
1 garlic clove
1/4 cup grated Parmesan cheese
1/3 cup chopped walnuts
20 fresh basil leaves -- medium to large
6 cups broth
1 pound spinach -- trimmed and torn into bite-size pieces
salt and freshly ground black pepper -- to taste
In a blender or food processor, combine the oil, butter, garlic, and Parmesan and blend until smooth. Add the walnuts and basil and blend until the mixture is vivid green, then transfer to a small bowl.
Heat the broth in a saucepan over medium heat. When the broth bubbles gently, slowly add the basil paste, whisking constantly.
Stir in the spinach and cook briefly over medium heat, until the spinach is wilted. Season with salt and pepper and serve immediately with additional Parmesan.
Makes 6 servings.
AuthorNote: This soup derives its flavor and slightly thickened consistency from a walnut, garlic, and basil paste - a version of the popular pesto sauce.
Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
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Per Serving (excluding unknown items): 222 Calories; 22g Fat (84.2% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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