LOVIN’ SPOONFULS RECIPES
ITALIAN SPINACH SOUP
Each bowl o f this brothy soup holds a
healthful portion o f greens. In the produce
aisle, look fo r peppery watercress with
sm all dark green leaves. I f unavailable,
use arugula.
START TO FINISH: 35 MIN.
1
medium onion,chopped
4
cloves garlic, minced
2
tsp. dried Italian seasoning, crushed
2
Tbsp. butter
2
Tbsp. dry sherry (optional)
2
14-oz. cans chicken broth
1
large potato, peeled and chopped
2
9-0Z. pkgs. fresh spinach or 1
V
a
lb.
fresh spinach, washed and trimmed
2
cups watercress, tough stems removed
2
oz. Parmesan cheese, shaved
2
small tomatoes, quartered, seeded,
and thinly sliced
1. In 4-quart Dutch oven cook onion,
garlic, and Italian seasoning in hot butter
over medium heat 5 minutes or until onion
is tender, stirring occasionally.
2.
If using sherry, remove Dutch oven from
heat; slowly pour in sherry. Return to heat;
cook and stir 1 minute. Add broth and
potato. Bring to boiling. Simmer, covered,
10
minutes or until potato is tender. Remove
from heat.
3.
Set aside 2 cups of the spinach. Stir
remaining spinach, half at a time, into soup
just until wilted. Cool about 5 minutes.
4.
Transfer soup, half at a time, to food
processor or blender; cover and process or
blend until smooth. Return to Dutch oven;
heat through. Season with
salt.
5.
To serve, top with reserved spinach,
watercress, Parmesan, and tomatoes.
MAKES
6
SIDE-DISH SERVINGS.
EACH SERVING
151
cal,
7
gfat (
4
gsat. fat),
18
mg
chol,
881
mgsodium,
16
gcarbo,
4
gfiber, 8gpro.
Daily Values:
177
% vit.A,
65
% vit. C ,
23
% calcium,
16
% iron.
CHICKEN-BUTTERNUT
SQUASH SOUP
I f your fa m ily prefers sm all pieces o f
chicken, remove meat from bone, chop in
bite-size chunks, and stir into the soup.
START TO FINISH: 45 MIN. OVEN: 425°F/350°F
1
V
a
lb. butternut squash, peeled, seeded,
and cut in
3
/^-jnch pieces (4 cups)
1
small red onion, cut in Vi-inch wedges
1
Tbsp. curry powder
1
Tbsp. olive oil
3
14-oz. cans reduced-sodium
chicken broth
1
i5-toi6-oz.cangarbanzobeans
(chickpeas), rinsed and drained
V
3
cup dried apricots, snipped
V2
cup chopped walnuts
1
tsp. olive oil
V a
tsp. freshly grated orground nutmeg
1
deli-roasted chicken, cut up
Fresh cilantro leaves
1. Preheat oven to 425°F. In shallow
roasting pan toss squash and onion with
curry powder and the 1 tablespoon oil.
Roast, uncovered, 20 minutes or until
tender. Reduce oven temperature to 350°F.
2.
In 4-quart Dutch oven combine roasted
vegetables, broth, beans, and apricots. Bring
to boiling; reduce heat. Simmer, covered,
10 minutes. Cool about 5 minutes. Transfer
half the soup to food processor or blender.
Cover; process or blend until smooth.
Return to Dutch oven; heat through.
3.
Meanwhile, in bowl toss walnuts with
1 teaspoon oil and the nutmeg. Spread nuts
on baking sheet. Bake 7 minutes or until
golden and toasted. Reheat chicken
according to package directions, if needed.
4.
To serve, top soup with nuts, chicken,
and cilantro.
m a k e s
6
m a in - d is h s e r v in g s .
EACH SERVING
577
cal,
35
gfat (
9
gsat. fat),
167
mg chol,
1,905
mgsodium,
30
gcarbo, 6 gfiber,
44
gpro. Daily Values:
176
% vit. A,
32
% vit. C,
7
% calcium,
25
% iron.
ALL-AMERICAN
CHEESEBURGER SOUP
Fo r the fu ll cheeseburger experience, serve
this dish with toasted buns, burger toppings,
and potato wedges.
STARTTO FINISH: 40 MIN.
i
lb.ground beef
i
medium onion,chopped
1
stalk celery,chopped
2
cloves garlic, minced
2
Tbsp. all-purpose flour
2
14-oz. cans lower-sodium beef broth
2
medium potatoes, scrubbed and
coarsely chopped
1
14 Vz-oz. can diced tomatoes, drained
i
8-oz. pkg. shredded Cheddar and
American cheese blend (2 cups)
1
6-oz. can tomato paste
V a
cup ketchup
2
Tbsp. Dijon-style mustard
1
cupwholemilk
Toasted buns or rolls
Cheeseburgertoppings,suchas
pickles,onions, lettuce, mustard,
and/or ketchup (optional)
1.
In 4-quart Dutch oven cook beef, onion,
celery, and garlic over medium heat until
meat is browned and vegetables are tender;
drain off fat. Sprinkle flour on beef mixture;
cook and stir 2 minutes. Stir in broth and
potatoes. Bring to boiling, stirring
occasionally. Reduce heat. Simmer, covered,
10 minutes or until potatoes are tender.
2.
Stir in tomatoes, cheese, tomato paste,
ketchup, and mustard. Cook and stir until
cheese is melted and smooth and soup just
comes to gentle boiling. Stir in milk; heat
through. Serve with toasted buns and
cheeseburger toppings,
m a k e s
6
MAIN-DISH SERVINGS.
EACH SERVING
477
cal,
27
gfat (
13
gsat.fat),
93
mgchol,
1,309
mgsodium,
28
gcarbo,
4
gfiber,
29
gpro. Daily Values:
25
% vit.A,
44
% vit. C,
34
% calcium,
20
% iron.
1 6 4 FEBRUARY 2009 BETTER HOMES AND GARDENS
