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You can prepare this side dish soup recipe several hours ahead of serving time.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook onion and garlic in butter or margarine in a large saucepan over medium heat for 3 to 5 minutes or until onion is tender. Stir in flour and cook for 2 minutes. Carefully stir or whisk in broth. Cook and stir or whisk about 5 minutes or until thoroughly combined and slightly thickened.

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  • Add half-and-half or light cream, lemon peel, white pepper, nutmeg, red pepper, spinach, and watercress; bring to a gentle boil. Reduce heat, cover, and simmer about 10 minutes or until spinach and watercress are tender.

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  • Transfer to a blender container. Cover and blend mixture until smooth. Return to saucepan and rewarm, if necessary. Season to taste with salt, if desired. Makes 6 to 8 (1-cup) servings.

Nutrition Facts

263 calories; 21 g total fat; 13 g saturated fat; 63 mg cholesterol; 531 mg sodium. 11 g carbohydrates; 2 g fiber; 9 g protein; 3110 IU vitamin a; 22 mg vitamin c; 182 mg calcium; 3 mg iron;

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