Spinach And Coconut Soup Recipe - Cooking Index
1 tablespoon | 15ml | Butter |
1 tablespoon | 15ml | White onion - chopped (small) |
2 | Good chicken stock | |
= (or 3 cups canned chicken broth) | ||
1 lb | 454g / 16oz | Fresh spinach |
= (large central veins removed before | ||
Weighing) | ||
1 1/2 oz | 42g | Creamed coconut - grated |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1/4 cup | 59ml | Heavy cream |
Melt the butter and saute the onions, covered for 10 minutes. Pour in the stock and bring to a boil. Add the spinach, coconut and seasoning, cover and simmer for 15 minutes.
Process the soup well (food processor or blender) and return to the pan. Stir in the cream. Heat gently. Check seasoning and serve with a swirl of cream.
This recipe yields 8 servings; 5 carb grams per serving.
Description:
"This is an excellent, yet unconventional "comfort food" soup."
Source:
Low Carb Recipes at http://www.lowcarbluxury.com
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