Recipe by Cooking Light April 2000

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Yield:
7 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Heat olive oil in a Dutch oven over medium heat. Add leek and celery, and 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 vegetables are 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.

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Nutrition Facts

112 calories; calories from fat 31%; fat 3.8g; saturated fat 1.1g; mono fat 1.8g; poly fat 0.3g; protein 4.2g; carbohydrates 15.7g; fiber 16g; cholesterol 6mg; iron 1.2mg; sodium 387mg; calcium 138mg.
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