Curried Spinach Soup
1 large potato peeled and chopped
1/2 cup sliced green onions (I buy these on sale and chop them up and freeze them)
6 TBSP. Olive oil
1 lb. Fresh spinach, washed, &stems trimmed (about 12 cups)
OR you can use bags of frozen spinach-enough to equal about 12 cups
1/3 cup all purpose flour
2 tsp. Curry powder (or more if you love curry)
4 cups chicken broth
1 TBSP. lemon juice
1 carton (8 oz) of fat free sour cream (you can use light or regular)
1. In a large saucepan cook potato and green onion in 2 TBSP of the olive oil over medium heat for about 10 minutes, or until potatoes are tender.
Slowly add spinach, a little (1-2 cups) at a time, stirring until the spinach is limp and dark green.
2. In a food processor, or blender, process the blend of spinach mixture, HALF of it at a time, until smooth.
3. In the same saucepan, (if your saucepan is not that deep, you might want to transfer the mixture to a larger pot) add the remainder of the olive oil. Stir in flour, curry powder, and cook and stir for 2 min. Slowly add the broth, whisking until combined. Stir in spinach mixture and lemon juice.
4. Cook and stir over medium heat until mixture is slightly thick and bubbly. Cook and stir one minute more. In a medium bowl, stir about 1 cup of the hot mixture into the sour cream. Return the mixture to the pan. Heat through but do not boil. 
And in case you put it off- just a reminder- the Shabby Apple Dress Give-a-way- ends tomorrow night!
1 comment:
mmm, looks good!! (and we have those bowls too ;)
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