Total Time
45mins
Prep 25 mins
Cook 20 mins

I cut this off a package of something many years ago. When making it recently for a potluck contribution to lunch meeting, I reduced the fat considerably. Here's the lighter version.

Ingredients Nutrition

Directions

  1. Saute onion in oil until tender; stir in mustard and nutmeg. Add chicken stock and bring to a boil; add carrots and cook over medium heat until tender. Spinach goes in last -- cook only till it's well thawed.
  2. Allow mixture to cool to lukewarm, then puree in blender or food processor. Add milk, cover, and refrigerate until well chilled (up to overnight). Add salt & freshly ground pepper to taste.
  3. Serve (preferably in chilled bowls) with a large dollop of yogurt and a sprinkling of freshly grated nutmeg. Garnish each serving with a thin slice of lemon if desired.

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