Curried Spinach Soup
By leejaywv
Ingredients
- 1 large potato, peeled and chopped
- 1/2 cup sliced green onions
- 6 Tbsp butter
- 1 lb fresh spinach, washed and stems trimmed (12 cups)
- 1/3 cup all-purpose flour
- 2 tsp curry powder
- 4 cups chicken broth
- 1 Tbsp lemon juice
- 1 8 oz carton dairy sour cream
Details
Servings 8
Preparation
Step 1
In a large saucepan, cook potato and green onion in 2 Tbsp of the butter over medium heat about 10 min or until potatoes are tender. Slowly add 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 spinach mixture, halft at a time, until smooth.
In the same saucepan, melt remaining 4 Tbsp butter over medium heat. Stir in flour and curry powder; cook and stir for 2 min. 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 hot mixture into sour cream. Return mixture to saucepan. Heat through but do not boil. Top with croutons, if desired.
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