Ingredients:
- 1
cup vegetable broth
- 4 cups fresh spinach or 2 cups frozen or canned spinach
- 3 cups 2% milk (or 1%, or skim)
- 1/2 cup grated parmesan cheese
- 3 tablespoons wheat flour
- 1/2 teaspoon Jamaican pepper or black pepper
- thyme to taste
- 1/2 teaspoon salt
- garlic and onions if desired
- 2 tomatoes cut in cubes
- basil to taste
Directions:
- Wash the spinach well.
- Cook the spinach in the vegetable broth with salt and thyme to taste.
- Meanwhile, in separate sauce pan, mix the milk, parmesan cheese, flour, salt, pepper and take to a boil until thickened.
- Blend in the blender all the above.
- Cut the fresh tomatoes into cubes and slice the basil really thin. Add this to the above mixture.
- Serve it warm.
Servings:
4
servings
|
Exchanges
per Serving 
1 Milk
1 Fat
1 Vegetable
1 Carbohydrate Choice |
|
