Irish Saint Patrick’S Soup

1. Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and sauté vegetables for 8 to 10 minutes until soft and translucent.

2. Wash spinach, pick of tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and 1/4 teaspoon ground cloves. Add 1/2 cup Irish oatmeal. Simmer for 20 minutes.

3. Serve with heavy cream floating on top.

4. Serves 4-6.

5. The Irish Heritage Cookbook.

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Nutrient	Quantity
Total fats	32.9976 g
Protein	32.0803 g
Carbohydrates	77.8502 g
Energy	697.5385 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2796 g
Water	1267.5648 g
Aspartic acid	1.7878 g
Calcium, Ca	720.598 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0001 g
Lutein + zeaxanthin	16.7 g
Fiber, total dietary	16.792 g
Fatty acids, total saturated 22:0	0.0009 g
Carotene, beta	2.5362 g
Niacin	16.4349 mg
Vitamin A, RAE	744.342 g
Fatty acids, total trans-polyenoic	0.0002 g
Arginine	1.821 g
Riboflavin	0.9559 mg
Fatty acids, total trans-polyenoic 22:4	0.0003 g
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.0841 g
Glutamic acid	3.119 g
Sodium, Na	3757.9142 mg
Fatty acids, total saturated 16:1 undifferentiated	0.184 g
Total lipid (fat)	32.9976 g
Manganese, Mn	2.2291 mg
Fructose	1.4276 g
Proline	0.5939 g
Fatty acids, total saturated 16:0	3.2227 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0134 g
Sucrose	1.0471 g
Choline, total	51.0664 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0003 g
Fatty acids, total polyunsaturated 18:1 t	0.0011 g
Sugars, total	9.3441 g
Serine	0.7117 g
Fatty acids, total saturated 10:0	0.0022 g
Fatty acids, total saturated 18:0	1.6127 g
Fatty acids, total saturated 20:4 undifferentiated	0.0005 g
Vitamin B-6	1.2064 mg
Selenium, Se	8.9578 g
Ash	18.017 g
Fatty acids, total saturated 18:1 undifferentiated	11.5563 g
Pantothenic acid	1.419 mg
Phenylalanine	0.7091 g
Fatty acids, total polyunsaturated 22:1 c	0.0001 g
Copper, Cu	1.2814 mg
Betaine	0.3874 mg
Thiamin	1.2425 mg
Methionine	0.4028 g
Iron, Fe	14.9531 mg
Carbohydrate, by difference	77.8502 g
Phosphorus, P	831.126 mg
Folate, total	556.7712 g
Fatty acids, total saturated 22:1 undifferentiated	0.1306 g
Alanine	0.6714 g
Valine	0.7701 g
Fatty acids, total saturated 18:2 undifferentiated	12.6057 g
Glycine	0.839 g
Glucose (dextrose)	2.047 g
Fatty acids, total saturated 14:0	0.1741 g
Zinc, Zn	5.6476 mg
Isoleucine	0.5711 g
Fatty acids, total saturated 12:0	0.0047 g
Fatty acids, total polyunsaturated	13.3271 g
Leucine	0.9875 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0002 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	15228.56 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.001 g
Folate, DFE	354.3312 g
Tryptophan	0.2769 g
Vitamin C, total ascorbic acid	233.6911 mg
Phytosterols	13.344 mg
Fatty acids, total polyunsaturated 16:1 c	0.0001 g
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.0041 g
Fatty acids, total saturated 20:0	0.001 g
Starch	22.935 g
Tyrosine	0.5318 g
Vitamin B-12	0.672 g
Vitamin K (phylloquinone)	4.0645 g
Fatty acids, total saturated	5.4482 g
Histidine	0.3788 g
Fatty acids, total monounsaturated	12.4145 g
Threonine	0.5616 g
Folate, food	354.3312 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Fatty acids, total polyunsaturated 24:0	0.0026 g
Cryptoxanthin, beta	0.5408 g
Vitamin E (alpha-tocopherol)	0.0773 mg
Fatty acids, total trans	0.0013 g
Fatty acids, total trans-monoenoic	0.0011 g
Magnesium, Mg	169.3598 mg
Lysine	0.5362 g
Potassium, K	2300.195 mg
Cystine	0.2556 g
Fluoride, F	279.28 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	4 tablespoons	342	15.714	28.8
Spinach	1	33	5.85	0.45
Onion	0.5 cup	32	7.472	0.08
Potato	1 cup	115.5	26.235	0.135
Mushroom	1 cup	0	0	0
Oatmeal	0.5 cup	106.4	21.8512	1.3524
Heavy Cream	0	0	0	0
Clove	0.25 teaspoon	1.4385	0.344	0.0682
salt pepper	0	0	0	0
bouillon	4 cups	67.2	0.384	2.112