Spinach Soup With Parmesan Cream Recipe

Name: Spinach Soup With Parmesan Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon olive oil; 1/2 cup celery, finely chopped; 1 large onion, chopped; 1 pinch salt (or to taste); 1 pinch fresh ground black pepper (or to taste); 1 pinch ground nutmeg; 2 small russet potatoes; 1 bay leaf; 1/4 cup fresh parsley, chopped; 1 quart low sodium chicken broth (approximate) or 1 quart vegetable broth (approximate); 6 cups spinach leaves, cleaned; 1/4 cup parmesan cheese, freshly grated; 3 tablespoons fat free sour cream

Servings: persons

1/2 tablespoon olive oil
1/2 cup celery, finely chopped
1 large onion, chopped
1 pinch salt (or to taste)
1 pinch fresh ground black pepper (or to taste)
1 pinch ground nutmeg
2 small russet potatoes
1 bay leaf
1/4 cup fresh parsley, chopped
1 quart low sodium chicken broth (approximate) or 1 quart vegetable broth (approximate)
6 cups spinach leaves, cleaned
1/4 cup parmesan cheese, freshly grated
3 tablespoons fat free sour cream

1
Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
2
Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
3
Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4
Add the spinach and remove from heat.
5
Blend the Parmesan cheese and sour cream together and set aside.
6
Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
7
Serve the soup in bowls with a dollop of Parmesan cream.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 tablespoon olive oil, 1/2 cup celery, finely chopped, 1 large onion, chopped, 1 pinch salt (or to taste), and more.

Yes, Spinach Soup With Parmesan Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Soup With Parmesan Cream

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