Creamy Potato-Arugula Soup/CL

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* Exported from MasterCook *

 

Creamy Potato-arugula Soup

 

Recipe By :Cooking Light, April 2000

Serving Size : 7 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 1/2 cups sliced leek or onion

3/4 cup sliced celery

1 3/4 cups diced peeled baking potato -- (about 3/4 pound)

1 cup water

1/2 cup diced zucchini

1/8 teaspoon salt

1/8 teaspoon black pepper

1 14 1/2-ounce can vegetable broth

4 cups trimmed arugula (about 4 ounces) -- (about 4 ounces)

2 cups torn spinach

2 cups 2% reduced-fat milk

1 tablespoon sherry

 

1. Heat olive oil in a Dutch oven over medium heat. Add leek and celery, cook 7

minutes or until leek is wilted, stirring

occasionally. Add potato and next 5 ingredients (potato through broth); and

bring to a boil. Cover, reduce heat, and simmer 15

minutes or until very tender. Stir in arugula and spinach,and cook for 2 minutes

or until wilted. Cool slightly. Place half of

mixture in a food processor or blender, and process until smooth. Pour purée

into a large bowl. Repeat procedure with remaining

mixture. Return puréed mixture to pan. Stir in milk and sherry, and cook for 5

minutes or until thoroughly heated. Yield: 7

servings. (serving size: 1 cup).

 

CALORIES 112 (31% from fat); FAT 3.8g (sat 1.1g, mono 1.8gg, poly 0.3g); PROTEIN

4.2g; CARB 15.7g; FIBER 16g; CHOL 1.2mg; SODIUM

387mg; CALC 138mg

 

Source:

" Jean Kressy "

S(Scanned by):

" KES on 8/8/00 "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 24 Calories (kcal); 2g Total Fat; (77% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 57mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0