Low-Carbohydrate Appetizers
LOW-CARB SPINACH SOUP
13g carbs; 2g fat
(All Carb and Fat Values Are Approximate)

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by Cindy Sanchez

• 2 pounds fresh spinach
• 8 cups chicken broth, canned
• 1 garlic clove, chopped
• 1 small onion, chopped
• 3 tablespoons cornmeal
• 1 tablespoon flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon grated nutmeg

• Rinse spinach well. Remove stems.
  
  
• In a large saucepan, combine 1 cup stock, garlic, and onion.
  
  
• Bring to a boil over high heat.
  
  
• Add spinach and cook, stirring, two minutes.
  
  
• Add remaining chicken stock and bring to a boil.
  
  
• In a small bowl, combine cornmeal and flour.
  
  
• In a slow stream add to stock, stirring as you pour.
  
  
• Cover and simmer over low heat 30 minutes.
  
  
• Puree soup, in batches if necessary, in a food processor or blender.
  
  
• Season with salt, pepper, and nutmeg.
  
  
• Serves six to eight.

Per serving: 114 Calories; 13g Carbohydrate; 5g Dietary Fiber; 2g Fat; 12g Protein; 0mg Cholesterol; 1493mg Sodium.
(All Values Are Approximate)

	About Cindy Sanchez: Public Relations & Promotions/Head Moderator: http://www.thefamilycorner.com - After directing her own nursery school program for 8 years Cindy Sanchez is now a stay at home mom of 4 who make her full-time work as a housekeeper, hostess, teacher, nurse, chef, chauffer, carpenter, plumber, psychologist, mediator and spiritual leader the most rewarding job to date! Cindy Sanchez is the owner and editor of PracticalKitchen.com "Cooking Made Easy!"

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