Spinach And Coconut Soup

By á-170456

Ingredients

• 1 tablespoon butter
• 1 small white onion chopped
• 2 pints good chicken stock (or 3 cups canned chicken broth)
• 1 pound fresh spinach (large central veins removed before weighing)
• 1 1/2 ounces creamed coconut - grated
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup heavy cream

Preparation

Step 1

Melt the butter and sauté the onions, covered for 10 minutes. Pour in the stock and bring to a boil. Add the spinach, coconut and seasoning, cover and simmer for 15 minutes.

Process the soup well (food processor or blender) and return to the pan. Stir in the cream. Heat gently. Check seasoning and serve with a swirl of cream.

This recipe yields 8 servings; 5 carb grams per serving.