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Greens & Rosemary Chowder

Easy, delicious, satisfying and nutritious.

Course Soups & Creams
Prep. Time 30 mins
Cooking Time 20 mins
Yields 4 to 6 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

2 tbsp (30 ml) butter

1 cup (250 ml) each onion, leek, celery and carrots, diced

1 1/2 tsp (7.5 ml) dried rosemary, crumbled

3 tbsp (45 ml) flour

6 cups (1.5 l) milk, heated

2 cups (500 ml) broccoli, diced

3 cups (750 ml) baby spinach, washed and loosely packed

1/2 cup (125 ml) shredded Canadian Monterey Jack

1/2 cup (125 ml) shredded Canadian Cheddar , (orange coloured)

Pepper, to taste

Instructions

In a heavy pot, melt butter over medium heat.
Sauté onions, leek, celery, carrots and rosemary, until onions are translucent.
Stir in flour and sauté for 2 minutes.
Add milk slowly, stirring well.
Add broccoli and simmer uncovered for 10 minutes—do not allow to boil.
Add spinach, stir until wilted and serve. Sprinkle each bowlful with cheese.

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Nutritional Info

Per serving

Energy: 272 Calories
Protein: 15 g
Carbohydrate: 25 g
Fat: 13 g
Fibre: 2.9 g
Sodium: 279 mg

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Lisa Morrison
September 25th, 2010

Since being diagnosed with Celiac Disease last year, I love finding recipes that are easy to change to being gluton-free.

This recipe is awesome & tastes wonderful - just replace the flour with 1/2 tsp of Xanthum Gum instead. It helps maintain the taste and thickens very easily!