Potage a la Florentine
Servings
6Serving size
1 1/2 cupsThe soup will keep well for about 48 hours. Serve with a side salad of your choice.
Serve with Herbed Zucchini or Mushroom Salad or Pan Grilled Asparagus or Pan Grilled Broccoli or Zucchini Salad
Ingredients
| 1 Tbsp. Unsalted butter |
| 1 large White onions (minced) |
| 4 Tbsp. All purpose flour or garbanzo flour |
| 4 cups No salt added vegetable stock |
| 2 cup Water |
| 1/2 cup Brown rice |
| 1/2 tsp. Ground nutmeg |
| 1/2 tsp. Salt |
| 1 cup 2% milk |
| 1 lb. Frozen spinach |
| 2 Tbsp. Sherry |
| 6 Tbsp. Reduced fat sour cream |
Instructions
Cook the onions in the butter for about 8 minutes until soft.
Add flour slowly so as not to clump and cook for two minutes over low heat. Stir frequently.
Add the chicken stock and heat slowly.
The soup will thicken slightly.
Add rice and cook for 40 to 50 minutes until tender.
Add nutmeg and salt.
Cook for three minutes (add water if soup is too thick).
Place the spinach and milk in a blender and add the soup.
Puree until smooth.
Transfer back to pot. Reheat gently.
Serve topped with 1 tablespoon of sour cream, a teaspoon of sherry and a pinch of ground nutmeg.
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Rice makes for a great thickening agent for soup. While there is a bit of flour in this, most of the thickening power comes from the cooked rice that has been blended smooth. The rice should be just a bit overcooked to be optimal and you should blend the soup for a long time to create as silky a texture as possible.