Curried Spinach Soup

1. 1

   In a large saucepan, cook potato and green onion in 2 tablespoons of the butter over medium heat, about 10 minutes or until potatoes are tender.

2. 2

   Slowly add spinach, one-fifth at a time, stirring just until spinach is limp and dark green after each addition.

3. 3

   In a food processor or blender, process or blend spinach mixture, half at a time, until smooth.

4. 4

   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.

5. 5

   Stir in spinach mixture and lemon juice.

6. 6

   Cook and stir over medium heat until mixture is slightly thickened and bubbly; cook and stir 1 minute more.

7. 7

   In a medium bowl, stir about 1 cup of the hot mixture into sour cream.

8. 8

   Return mixture to saucepan.

9. 9

   Heat through but do not boil.

10. 10

    Top with croutons, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.