Spinach Artichoke Soup - 15g Carbs, 3g Fiber
From: www.cuisinerecipes.com
Have your appetizer as an entrée in just 20 minutes with this creamy, cheesy soup.
Makes: 8 cups
Total time: 20 minutes
1 cup sliced leeks
1 Tbsp minced garlic
2 Tbsp olive oil
2 cups shredded cooked chicken (1/2 lb)
1 can artichoke hearts in water, drained and quartered (13.75 oz)
2 Tbsp. all-purpose flour
1/2 cup dry white wine
2 1/2 cups low-sodium chicken broth
1 1/2 cups whole milk
1/2 cup heavy cream
8 cups fresh spinach (6 oz.)
1/2 cup grated Parmesan
Salt and black pepper to taste
Sauté leeks and garlic in oil in a large pot over medium-high heat until leeks are soft, about 2 minutes. Add chicken and artichokes; sauté 2 minutes, then stir in flour and cook for 1 minute.
Deglaze pot with wine and simmer until nearly evaporated, scraping any bits from the bottom of the pot. Stir in broth, milk, and cream; bring to a boil. Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts. Season soup with salt and pepper before serving.
Makes: 8 cups
Serving Size: 1 cup
Nutrition per Serving: 257 Calories, 14g Total Fat, 499mg Sodium, 15g Carbs, 3g Fiber, 17g Protein
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