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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside. | 2. In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended. | 3. Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes. | 4. Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby spinach	1	package		65.32	10.3092	8.1224	1.1076
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	2	cups	chopped	128.0	29.888	3.52	0.32
purpose flour	3	tablespoons		-	-	-	-
curry powder	2 1/4	teaspoons		14.625	2.5123	0.643	0.6305
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
red potato	1 1/2	cups	unpeeled diced	157.5	35.775	4.2525	0.315
carrot	3/4	cup	peeled sliced	39.36	9.1968	0.8928	0.2304
celery	3/4	cup	chopped	12.12	2.2498	0.5227	0.1288
parsley	2 1/2	teaspoons	chopped	1.125	0.1978	0.0928	0.0247
sage	3/4	teaspoon	rubbed	-	-	-	-
turkey	3	cups	cooked chopped	-	-	-	-
half	2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

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