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Spinach and Coconut Soup

8 servings

1 Tbsp butter
1 small white onion, chopped
2 pints good chicken stock
(or 3 cups canned chicken broth if necessary)
1 lb fresh spinach
(large central veins removed before weighing)
1 1/2 oz creamed coconut - grated
salt & pepper to taste
1/4 cup heavy cream

Preparation Method:
Melt the butter and sauté the onions, covered for 10 minutes. Pour in the stock and bring to a boil. Add the spinach, coconut and seasoning, cover and simmer for 15 minutes.
Process the soup well (Food processor or blender) and return to the pan. Stir in the cream. Heat gently. Check seasoning and serve with a swirl of cream.
5 carbs per serving.

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