Latest revision as of 22:32, 18 March 2014

Serves: 8

Active Time: 30 minutes

Total Time: 40 minutes

From: http://www.bhg.com/recipe/soups/curried-spinach-soup/

Ingredients

1 large potato, peeled and chopped

1/2 cup sliced green onions

6 tablespoons butter

1 pound fresh spinach, washed and stems trimmed (12 cups)

1/3 cup all-purpose flour

2 teaspoons curry powder

4 cups chicken broth

1 tablespoon lemon juice

1 8 ounce carton dairy sour cream

Croutons (optional)

Directions

Step 1

In a large saucepan cook potato and green onion in 2 tablespoons of the butter over medium heat about about 10 minutes or until potatoes are tender. Slowly add the spinach, one-fifth at a time, stirring just until spinach is limp and dark green after each addition. In a food processor or blender process or blend the spinach mixture, half at a time, until smooth.

Step 2

In the same saucepan melt remaining 4 tablespoons butter over medium heat. Stir in flour and curry powder; cook and stir for 2 minutes. Slowly add broth, whisking until combined. Stir in spinach mixture and lemon juice. Cook and stir over medium heat until mixture is slightly thickened and bubbly; cook and stir 1 minute more. In a medium bowl stir about 1 cup of the the hot mixture into sour cream. Return mixture to saucepan. Heat through but do not boil. Top with croutons, if desired.