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.