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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring stock to a boil. | 2. Melt butter in another pan, add onions, and cook over low heat, stirring, for 5 minutes until softened. | 3. Stir in flour and cook, stirring constantly, for 2 minutes, then gradually stir in the stock. | 4. Add spinach and simmer for about 20 minutes. | 5. Stir in lemon juice, then puree in a food processor or blender. | 6. Pour into a pan, season with salt and pepper, stir in cream, and simmer briefly. | 7. Remove form heat, cover, and let cool for 5 minutes. | 8. Pour into soup bowls and garnish with a swirl of cream and a pinch of paprika. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stock	4	cups		685.44	74.6928	25.3008	32.3568
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	2			128.0	29.888	3.52	0.32
purpose flour	1/3	cup		-	-	-	-
spinach	6	cups	chopped thawed frozen	198.0	35.1	19.8	2.7
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
salt pepper				-	-	-	-
paprika				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.