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Spinach Provolone Soup

Ingredients

  • 1 10 oz. package frozen chopped spinach, thawed and undrained
  • 1/2 cup chopped onion
  • 1/2 cup diced carrot
  • 1/2 cup sliced celery
  • 1/4 cup diced sweet red pepper
  • 3 tablespoons butter or margerine, melted
  • 3 tablespoons all-purpose flour
  • 3 cups skim or low-fat milk
  • 1 cup chicken broth
  • 1 tsp. salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon lemon-pepper seasoning
  • 3/4 cup (3 oz.) shredded provolone cheese
  • 4 slices bacon, cooked and crumbled
  1. Puree spinach in a food processor
  2. Saute’ onion, carrot, celery, and red pepper in butter in a large heavy saucepan. Add flour, stirring until smooth
  3. Cook, stirring constantly, 2 minutes. Gradually add milk and chicken broth; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in spinach, salt, nutmeg, and lemon-pepper
  4. Cook untill thoroughly heated. Sprinkle each serving evenly with provolone cheese and crumbled bacon.

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