Emerald Soup; something new: Nutrition Info

Here is one more colorful soup to finish the summer.

I’ve done bright yellow (Summer Squash Soup) and vibrant red (Gazpacho de Andaluz).

It’s time for green.

This is not the color of cooked green vegetables, but a bright, emerald green.

We like it equally well cold in the summer or hot in the winter.

It has to be made with fresh spinach to get the bright color. in the winter I just buy the bags labeled for salads.

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Emerald Soup

Print Recipe

I was given the recipe for this soup by the chef of Tiddy Dols in London. It’s bright green color and fresh taste have been a favorite for years. This makes enough to serve four.

• Author: Kate
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup

Ingredients

Scale 1x2x3x

• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 leeks, thinly sliced, including light green
• 1 medium potato, roughly chopped
• 1 tbs butter
• 10oz (300gr) fresh spinach
• 3 1/2 cups (28oz, 875ml) chicken broth
• 4 tbs Greek yogurt

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Instructions

• Melt butter in medium saucepan over medium heat.
• Add onions, celery, leeks and sauté until softened.
• Add potato and chicken broth to pan.
• Bring to a boil, reduce heat, cover and simmer until potatoes are done, about 15 minutes.
• Add spinach to soup when potatoes are done.
• When all of the spinach is in the pan and wilted, purée the soup, either in a blender or with an immersion blender.
• Keep warm or chill until ready to serve.
• Serve with a dollop of yogurt in the center (you can draw a knife through to make patterns…)

Notes

You will probably have what seems like a huge amount of spinach but it will all fit – just add handfuls of leaves, stir into soup; when they are wilted, add more.
You can add more stock when you purée it to get desired consistency.

Nutrition

• Serving Size: 1 bowl
• Calories: 155
• Sugar: 6.1 g
• Sodium: 929.9 mg
• Fat: 4.8 g
• Saturated Fat: 2.4 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 4.9 g
• Protein: 7.3 g
• Cholesterol: 14.3 mg

Keywords: spinach soup, lunch soup, first course soup

I have added something new: Nutrition Info.

I’ve thought about doing it before and made a few attempts, but it was time-consuming and prone to problems so I abandoned the idea.

This effort is pretty simple, although after the 2 week free trial I will have to pay for the service.

I can add lots of stuff to it but I started with what I consider the basics. I’m not sure why anyone would feel the need to know how much vitamin C is in a pork chop.

Actually, none of it is particularly important to me. I’ve been eating and paying attention to what I eat for a rather long time and I can usually guess whether or not something is good for me (or not), or has too much of what I shouldn’t be eating.

However, I spent a lot of years carefully reading labels and recipes to get to my current cavalier attitude.

Let me know what you think – if anything.

I know it will make Google happy.

I live to make Google happy