February 8, 2008, Newsletter Issue #150: Low Fat Creamy Spinach Soup
Tip of the Week
1 (10-1/2 ounce) can reduced fat, reduced sodium
condensed cream of chicken soup
2 green onions, sliced
Dash of nutmeg
Dash of pepper
4 cups cleaned & drained spinach leaves, stems removed
1 (12-ounce) can evaporated skim milk
Combine soup, green onion, nutmeg, and pepper in a blender. Add spinach leaves, a few at a time, while blending until mixture is nearly smooth. Pour into a medium saucepan. Stir in evaporated milk. Bring to boiling; reduce heat and simmer for 2 minutes, stirring occasionally.
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