Recipe and Photo by: Better Homes and Gardens
Fans of Indian food will cheer when you set a bowl of this Curried Spinach Soup in front of them. The soup is packed with authentic curry flavor.
potato, peeled and chopped
sliced green onions
pound fresh spinach, washed and stems trimmed (12 cups)
8-ounce carton dairy sour cream
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.
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. Makes 8 servings.
nutritional info per serving
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