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Back to Recipe List	* Exported from MasterCook * Basil Soup Recipe By :Heaven Scent by Catharine A. Reed; Harrowsmith; 1982 Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound spinach leaves -- (500 g) 3 tablespoons butter -- (45 mL) 1 onion -- finely chopped 3 cups chicken stock -- (750 mL) or canned chicken broth 1 cup chopped fresh basil leaves -- firmly packed [250 mL] 4 garlic cloves -- minced 2 cups heavy cream -- (500 mL) Salt and freshly ground pepper Freshly grated Parmesan cheese Nutmeg Steam spinach until wilted. Chop and set aside. Saute onion in butter until soft. Add the stock, basil, garlic and spinach; bring to a boil. Cover and simmer for 5 minutes. Puree in blender. Return to the pot; add the cream, salt and pepper. Heat but don't boil. Serve topped with Parmesan cheese and a sprinkle of nutmeg in heated bowls. Freelance writer and cooking instructor Catharine Reed lives in British Columbia. From Heaven Scent; sweet are the uses of basil's diversity by Catharine A. Reed; Harrowsmith magazine; Number 43; June/July 1982. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 357 Calories; 35g Fat (88.1% calories from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 124mg Cholesterol; 1206mg Sodium. Exchanges: 1 Vegetable; 0 Non-Fat Milk; 7 Fat.

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