Spinach and onion chowder Parmesan

Fairlady
4 servings
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By Food24 November 03 2009
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Ingredients (9)

8.00 spinach — shredded
2.00 onions — diced
60.00 ml butter
15.00 ml sunflower oil
45.00 ml rice — short grain
15.00 ml lemon — peeled and grated
500.00 ml milk
salt and freshly ground black pepper
parmesan cheese
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Method:

Soften spinach leaves and onions in heated butter and oil. Add rice and lemon peel. Stir-fry for 5 to 8 minutes.
Gradually add stock and simmer gently for 30 minutes, adding milk a little at a time. Season to taste.
When soup has thickened, sprinkle with Parmesan cheese and serve in heated soup cups.
TOTAL KILOJOULE COUNT: 4 580 kJ (1 095 Cal). A portion: 1 145 kJ (275 Cal).



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